Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
While ravioli is cooking, pour sun-dried tomato Alfredo sauce into a medium sauce pan.
Add the white wine to the empty Alfredo sauce jar; cover tightly with the lid and shake well. Pour the wine into the saucepan and stir to combine. Add the chopped tomatoes and basil, cook over medium-low heat for 5 minutes until heated.
Toss the cooked and drained ravioli with the sauce and divide evenly among plates. Top with grated Parmesan cheese and garnish with extra basil if desired.
