Ravioli with Tomato-Basil Cream Sauce

I found this meal on Pinterest, but it's originally from MyRecipes.com. It calls for 1 jar of Sun-dried tomato Alfredo sauce, but I couldn't find that, so I used the Roasted Garlic Parmesan Alfredo sauce and added sun-dried tomatoes. It turned out super yummy and I really liked the ravioli. With all of our leftover sauce we cooked up some more pasta and had it as leftovers. This meal worked well for our busy schedule! I hope you like it too.

Ravioli with Tomato-Basil Cream Sauce

 Ingredients
1 [20oz] package Four-cheese Ravioli
1 [16oz] jar Roasted Garlic Parmesan Alfredo Sauce
1 Tbs Sun-dried tomatoes, chopped
2 Tbs White wine
1 [14.5oz] can diced tomatoes
1/2 cup Basil, chopped
1/3 cup grated Parmesan cheese

1. Add sauce to pot on medium-low heat. Pour wine into sauce jar, tighten lid, shake and pour into sauce. Stir.

Chop sun-dried tomatoes & basil.

2. In large pot, boil water and cook Ravioli according to package.

Love this tip: Place your wooden spoon over your pot of boiling water/pasta and the water won't boil over. It works & it's pretty cool!






3. Add can of diced tomatoes, sun-dried tomatoes, and basil to sauce. Cook on medium heat. Stir. Cook about 5 minutes.

4. Drain pasta. Ladle desired amount of sauce in with pasta. [We had a lot of sauce, so I did it this way to save the rest of the sauce and use it with different pasta as leftovers]

5. Plate and top with Parmesan cheese and basil.

Enjoy!!!