Ravioli in Alfredo Sauce with Fresh Tomato and Basil

Some days its about doing it stupid easy. In my house Ravioli, the Costco Kirkland Brand frozen 4 cheese is a hit. Some like marinara which is a lot healthier as it is lower in fat. Others like it in Alfredo only. Being the lazy cook in the summer I look for short cuts with as much pre-made stuff and tart it up with fresh herb and veg.

Last nights dinner was just that. A jarred Alfredo served as a base. It is really too thick and pasty for my taste though one of my picky eaters is a total fuss budget and likes it that way. For her I pour off about 2/3 c of the sauce and heat it separately for her. The rest I thin with non-fat milk then I move on to bringing it up a notch via doctoring with the fresh herb and veg for the rest of us.

Ravioli in Alfredo Sauce with Fresh Tomato and Basil

• 1 12 oz 4 Brothers Alfredo Sauce
• 1/2 c non-fat milk
• 1/2 c julienned basil
• 1 c halved grape tomato
• 24 Kirkland 4 cheese Ravioli'
• Parmesan for garnish

Thaw the ravioli and bring them to room temp under a damp towel to prevent drying. Doing this they cook faster with less chance of overcooking or puffing up and leaking filling.

Mix the Alfredo sauce, 1/4 c fresh basil. Warm gently, do not boil as it will curdle. Cook pasta in boiling well salted water. Add to Alfredo sauce, toss in the tomatoes about a minute before serving to allow them to just warm through and get their juices into the sauce.

Serve up 6 ravioli per person with sauce and tomatoes. Garnish with about 1T julienned basil from the reserved basil. Add grated Parmesan, I prefer it thin sliced for nicer bites but you can do a fine grated.

For gawds sake use the real deal Parmesano Reggiano not that canned powder stuff, there is a huge difference and fresh when bought in a big enough chunk is the better value.