Tuscan Pasta with Tomato Basil Cream

Tuscan Pasta with Tomato Basil Cream

Servings: 5   |   Preparation: 15 Mins


  • 1 Bag of Celentano Large Round Cheese Ravioli
  • 1 (16oz.) Jar of Sun-Dried tomato Alfredo Sauce
  • 2 Tablespoons of White Wine
  • 2 Medium–size fresh Tomatoes, diced
  • ½ Cups of Fresh Chopped Basil
  • 1/3 Cup of Grated Parmesan Cheese
  • Additional Basil for garnish


Bring a large pot of salted water to a boil and cook ravioli according to package instructions.

While Pasta is cooking, pour sun-dried tomato alfredo sauce into a medium sauce pan. Add the white wine into the alfredo sauce jar; cover tightly with the lid and shake well. Pour into the saucepan and stir wine mixture into the tomato alfredo sauce.

Stir in the chopped tomatoes and the ½ cup of basil leaves, cook over medium-low heat for 5 minutes or until thoroughly heated through.  Toss the finished cooked pasta with the sauce and divide evenly among plates and top evenly with 1/3 cup of grated parmesan cheese, garnish with extra basil leaves if desired.