Food and Recipes Recipes Tuscan Pasta With Tomato-Basil Cream 5.0 (2) 1 Review This elegant pasta dinner will have your family thinking you worked in the kitchen all day long. The secret, though, is refrigerated ravioli and jarred alfredo sauce that's heated with white wine, chopped fresh tomatoes, and fresh basil. Top with grated Parmesan cheese for a tasty finishing touch. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on October 5, 2018 Rate PRINT Share Trending Videos Close this video player Photo: Ralph Anderson; Styling: Rose Nguyen Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Yield: 4 to 6 servings Ingredients 1 (20-oz.) package refrigerated four-cheese ravioli* 1 (16-oz.) jar sun-dried tomato Alfredo sauce 2 tablespoons white wine 2 medium-size fresh tomatoes, chopped** 1/2 cup chopped fresh basil 1/3 cup grated Parmesan cheese Garnish: fresh basil strips Directions Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. *1 (13-oz.) package three-cheese tortellini may be substituted. **1 (5-oz.) can petite diced tomatoes, fully drained, may be substituted. Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce. Rate It Print