9 oz cheese ravioli (frozen or fresh)
3 Tbsp extra virgin olive oil
6 garlic cloves, minced
2 lbs ripe tomatoes, seeded and chopped
1 cup dry white wine
1/3 cup real cream
2 Tbsp chopped fresh sweet basil
1/2 cup grated Parmesan cheese

Bring large pot of salted water to a boil and add pasta.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and saute 30 seconds. Add tomatoes and simmer for 5 minutes. Stir in wine and simmer for 3 minutes. Stir in cream and basil and simmer for 2 minutes. Stir in Parmesan.
Place cooked ravioli in serving bowl and cover with sauce.
Yummmmmmmm!