Ravioli Blue Cheese Alfredo

1 - 1 lb. package Putney Pasta Cheese Ravioli
1 - 10 oz. package Alfredo Sauce, thawed
2 tbsp. crumbled bleu cheese
6 oz. white port wine
1 tbsp. walnut pieces
1 tbsp. parsley, chopped

In a saucepan, bring port wine to a boil and let it reduce by 50%. Lower heat; add Alfredo sauce and bleu cheese, stirring often. Cook ravioli according to package directions. Drain pasta and transfer to a bowl. Gently toss with sauce and garnish with chopped parsley and walnuts. Serves 4 as an entrée or 6 as an appetizer.