Tortellini Tapas With Spicy Ranch Dip Food

TORTELLINI TAPAS WITH SPICY RANCH DIP

Tortellini Tapas With Spicy Ranch Dip image

Grand Prize Winner; found in Southern Living, September 1998. Have not allowed for chilling time of 1 hour.

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 16 tortellini, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (9 ounce) packages refrigerated cheese-filled tortellini
1 (24 ounce) bottle peppercorn ranch dressing, divided
1 -2 tablespoon onion powder
1 -2 tablespoon garlic powder
1/2 tablespoon crushed red pepper flakes
2 large eggs
2 cups fine dry breadcrumbs
3/4-1 cup mild chunky salsa
3/4-1 cup chpd fresh cilantro
2 cups vegetable oil, for frying
fresh cilantro stem

Steps:

Cook tortellini according to pkg directions; drain and cool.
Whisk together 2 cups dressing, onion powder, garlic powder, red pepper flakes and eggs in a large bowl until blended.
Add tortellini, and let stand 10 minutes.
Drain & dredge in breadcrumbs; place on baking sheet.
Chill at least 1 hour.
Stir together remaining dressing, salsa and cilantro; chill.
Pour oil into a Dutch oven; heat to 375°F.
Fry tortellini, in batches, until golden brown.
Drain on paper towels.
Serve with dip; garnish, if desired.
NOTE: To make ahead, fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours.

Nutrition Facts : Calories 816.5, Fat 61.9, SaturatedFat 10.1, Cholesterol 79.7, Sodium 581.8, Carbohydrate 52.6, Fiber 3, Sugar 3.8, Protein 14.5

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)

Tortellini With Roasted Garlic Sauce (Appetizer) image

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.

Provided by GaylaJ

Categories Christmas

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.
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.
To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7

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