1 (9 oZ) package fresh tortellini
1 large head of garlic
1/2 cup reduced-fat mayonnaise
1/3 cup grated parmesan cheese
1/2 cup nonfat/light sour cream
2 tbsp red hot sauce
2 -3 tbsp olive oil
Preheat oven to 350°F Cut 1/2-inch off top of garlic & remove papery outer skin leaving cloves intact. Wrap garlic in foil & bake for about 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 tbsp oil in large nonstick skillet over medium heat. Add tortellini in batches to oil, cook & 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 & place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese & hot sauce. Cover & process until pureed & very smooth. Spoon into small saucepan; cook & stir over low heat until hot & bubbly. Transfer to small serving bowl.
Serve and dip into Roasted Garlic Sauce.