Thursday, February 4, 2010

Ravioli in a Tomato-Basil Cream Sauce

I got this YUM recipe from D.A.R. over at She has put a couple of new recipes up recently that we have tried. Kevin thought this was a huge treat since we typically try not to eat pasta! The only thing I would have done different was to take D.A.R.'s recommendation of using fresh basil instead of dry. That really would have made it a lot better!
1 package refrigerated Ravioli
16 oz. jar of sun-dried tomato alfredo sauce (or just add chopped up sun-dried tomatoes to the sauce)
2 T. white wine
2 tomatoes, diced (I used a drained can of diced tomatoes)
1/2 cup FRESH basil
1/3 cup grated parmesan

1. Cook pasta according to directions on package
2. Pour sauce and wine into sauce pan and warm through
3. Add tomatoes and basil, cook on low for five minutes
4. Pour over pasta, top with cheese

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