Friday, October 26, 2012

Ravioli with Tomato Basil Cream Sauce

Recently, I came across a recipe that sounded really yummy. It used a jar of sauce and then it was kicked up a notch with the addition of other items. Unfortunately, it called for sun-dried tomato Alfredo sauce, which was not available in my stores. Since it sounded so tasty, I decided to do some improvising and make my own sun-dried tomato Alfredo sauce. The family enjoyed it - although my son, who will eat tomatoes right from the garden, picked out the fresh diced tomatoes. This is a definite keeper - it is an easy to make, tasty, quick dinner option for a busy night.

1 pkg frozen Cheese Ravioli
1 jar Light Alfredo Sauce
3 sun-dried tomatoes (6 halves)
2 tbsp white wine
2 medium tomatoes, diced
1 tbsp basil
Parmesan cheese

Prepare ravioli according to package directions.

Steep the sun-dried tomatoes in warm water, then drain. Use kitchen shears to cut the tomatoes into small pieces.

Pour the Alfredo sauce into a saucepan. Add the wine to the pasta jar, recap and shake well. Add to the saucepan, along with the sun-dried tomatoes. Cook over medium low heat. Add the diced tomatoes and basil. Stir to combine. Continue heating until heated thoroughly.

Toss the sauce with the pasta and serve with Parmesan cheese.


1 comment:

Paul Slim L said...

I never associated tomato with alfredo sauce, but this sounds delicious! I usually use heavy cream for alfredo, but I'm going to try this with light alfredo sauce next time.