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Tomato Basil Cream Ravioli

Recipe At A Glance

  • 7 ingredients
  • 15-30 minutes
  • 6 Servings

Enjoy a Tuscan dinner with this tomato basil cream ravioli. Find this recipe in Rosina’s pasta cookbook.


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Recipe Ingredients

  • 1 Bag of Celentano Cheese Ravioli
  • 1 (16oz.) jar of sun-dried tomato alfredo sauce
  • 2 Tablespoons of white wine
  • 2 medium –size fresh tomatoes, diced
  • ½ cups of fresh chopped basil
  • 1/3 cup of grated Parmesan cheese
  • Additional basil for garnish

Recipe Directions

  • Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
  • While pasta is cooking, pour sun-dried tomato alfredo sauce into a medium sauce pan. Add the white wine into the alfredo sauce jar; cover tightly with the lid and shake well. Pour into the saucepan and stir wine mixture into the tomato alfredo sauce.
  • Stir in the chopped tomatoes and the ½ cup of basil leaves, cook over medium-low heat for 5 minutes or until thoroughly heated through.
  • Toss the finished cooked pasta with the sauce and divide evenly among plates and top evenly with 1/3 cup of grated parmesan cheese, garnish with extra basil leaves if desired.

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