Cheese Ravioli with Tomato Basil Cream Sauce


  1. Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
  2. While ravioli is cooking, pour sun-dried tomato Alfredo sauce into a medium sauce pan.
  3. Add the white wine to the empty Alfredo sauce jar; cover tightly with the lid and shake well. Pour the wine into the saucepan and stir to combine. Add the chopped tomatoes and basil, cook over medium-low heat for 5 minutes until heated.
  4. Toss the cooked and drained ravioli with the sauce and divide evenly among plates. Top with grated Parmesan cheese and garnish with extra basil if desired.


  • 16 Roma® Ravioli, Four Cheese
  • 1 16 oz jar sun-dried tomato alfredo sauce
  • 2 tbsp white wine
  • 1/2 cup basil, leaves, fresh, chopped
  • 1 tomato(es), diced
  • cheese grated, Parmesan , for garnish
  • basil, for garnish