Tuscan-Style Cheese Ravioli with a Tomato Basil Cream

Tuscan-Style Cheese Ravioli with a Tomato Basil Cream

Servings: 5 Preparation: 15 Mins


  • 1 package (24 oz.) Celentano Large Round Cheese Ravioli
  • 1 (16oz.) jar Sun-dried tomato alfredo sauce
  • 2 tablespoons white wine
  • 2 medium–size fresh tomatoes, diced
  • ½ cup fresh chopped basil
  • ⅓ cup grated Parmesan cheese
  • Optional: basil for garnish


Bring a large pot of salted water to a boil and cook ravioli according to package instructions. While ravioli is cooking, pour sun-dried tomato Alfredo sauce into a medium sauce pan. 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. Toss the cooked and drained ravioli with the sauce and divide evenly among plates. Top grated Parmesan cheese and garnish with extra basil if desired.

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