Tuscan Pasta With Tomato-Basil Cream

1 (20 oz) package refrigerated or frozen four-cheese ravioli
1 (16 oz) jar sun-dried tomato Alfredo sauce
2 tbsp white wine
2 medium-size fresh tomatoes, chopped [or 1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted]
½ cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Prepare pasta according to package directions

Pour Alfredo sauce into saucepan (medium). Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and ½ cup chopped basil and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

Makes 4-6 servings