Tortellini With Roasted Garlic Sauce (Appetizer)

Total Time
1hr 25mins
Prep
10 mins
Cook
1 hr 15 mins

This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.

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Ingredients

Nutrition
  • 1 large head of garlic
  • 1 (9 ounce) package fresh tortellini (I used tri-colored five cheese)
  • 2 -3 tablespoons olive oil
  • 12 cup reduced-fat mayonnaise
  • 12 cup nonfat sour cream (I used light, rather than nonfat)
  • 13 cup grated parmesan cheese
  • 2 tablespoons Frank's red hot sauce

Directions

  1. Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
  2. Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
  3. Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
  4. To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.