Preparation:
Preheat oven to 350 degrees. Cut 1/2 inch off top of garlic, discard. Remove papery outer skin, leaving cloves intact. Wrap garlic in foil; bake 1 hour or until tender when pierced with sharp knife. Let stand until cool enough to handle.
Cook tortellini according to package directions. Rinse under cold water; drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add tortellini in batches to oil, cook and stir 3 to 5 minutes or until light golden. Add more oil, if necessary. Drain on paper towels.
Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out. Place cloves in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and Redhot sauce. Cover; prcess 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, arange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Prep time: 35 mintues
Cook time: about 1 hour
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