Ravioli with Tomato-Basil Cream

If you are a follower of my recipes and haven't yet planted your own basil, well, it's never too late! :) This recipe is very quick and easy, courtesy of Southern Living. Enjoy!

Ingredients:
20 oz. *refrigerated* four-cheese ravioli (or 13 oz. three-cheese tortellini)
16 oz. jar sun-dried tomato Alfredo sauce
2 T white wine (or chicken broth)
14 oz. can petite diced tomatoes, fully drained (or 2 med. fresh tomatoes, chopped)
1/2 C (big handful) chopped fresh basil
1/3 C grated Parmesan cheese
Garnish: fresh basil strips

1. Start water to boil and prepare pasta according to package directions, cooking to al dente.
2. Meanwhile, pour Alfredo sauce into a saucepan large enough to hold everything in the end. Pour wine into sauce jar, shake well and stir into saucepan.
3. Stir in tomatoes and basil and cook over med-low heat until thoroughly heated through.
4. When pasta is done, drain and add to sauce. Bring to a simmer for about 5 minutes.
5. Dish up, top with Parmesan cheese and garnish if desired.