Ten-Minute Ravioli with Tomato Cream Sauce

• 9 ounces purchased 4-cheese ravioli
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
• 1 cup dry white wine
• 1/3 cup whipping cream
• 2 tablespoons chopped fresh tarragon
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package instructions; drain.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat.
3. Add garlic; saute 30 seconds.
4. Add tomatoes and simmer until juicy, about 5 minutes.
5. Stir in wine; simmer 3 minutes.
6. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes.
7. Stir in cheese.
8. Season sauce with salt and pepper.
9. Place ravioli in serving bowl.
10. Spoon sauce over.

ravioli, extravirgin olive oil, garlic, tomatoes, white wine, whipping cream, tarragon, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/ten-minute-ravioli-with-tomato-cream-sauce-105679 (may not work)