"Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living JULY 2007..."
INGREDIENTS
•
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