One 18 3/4-ounce jar Ragú Pasta Toss Sauce -  Herbs and Olive Oil with Tomatoes and Garlic
1/3 cup of white wine
1/2 cup of light cream
One 15 ounce package of frozen cheese tortellini, cooked and drained
1/3 cup of grated Parmesan cheese
1/4 cup of finely chopped fresh parsley

In a medium saucepan, heat sauce and wine over low heat until heated through, stirring occasionally. Add cream; cook until heated through. Spoon sauce over hot tortellini; sprinkle with cheese and parsley. Toss to coat well.

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