Tuscan pasta with tomato-basil cream
Pasta and macaroni
Italian cuisine
1 (20-oz.) package refrigerated four-cheese ravioli* 1 (16-oz.) jar sun-dried tomato Alfredo sauce 2 tablespoons white wine 2 medium-size fresh tomatoes, chopped** ½ cup chopped fresh basil ⅓ cup grated Parmesan cheese Garnish: fresh basil strips
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