Tuscan Pasta with Tomato-Basil Cream

1 (20 oz) package refrigerated four-cheese ravioli*
1 (16 oz) jar sun-dried tomato Alfredo sauce
2 Tbsp white wine
2 medium-sized fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips (optional)

1. Prepare pasta according to package directions.
2. 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 (14.5 oz) can petite diced tomatoes, fully drained, may be substituted.

Note: Made with Buitoni Four Cheese Ravioli and Classico Sun-Dried Tomato Alfredo Pasta Sauce.

Yield: 4-6