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Villa Frizzoni Cheese Ravioli Tuscan Pasta with Tomato Basil Cream Sauce

Villa Frizzoni Cheese Ravioli Tuscan Pasta with Tomato Basil Cream Sauce


  • 24 oz. Villa Frizzoni Cheese Ravioli 66262
  • 1 (16 oz.) Jar Sun-Dried Tomato Alfredo Sauce
  • 2 Tbsp. White Wine
  • 2 Medium-size Good Roots Tomatoes 13766, diced
  • ½ cup Fresh Basil, chopped
  • ¼ cup Villa Frizzoni Grated Parmesan Cheese 28103


  1. Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.
  2. 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.
  3. 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 ¼ cup of grated parmesan cheese, garnish with extra basil leaves if desired.

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