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.

Marguerite Cleveland, Fort Leavenworth, Kansas
Recipe by Southern Living July 2007

Gallery

Ralph Anderson; Styling: Rose Nguyen

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions.

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  • 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.