1/4 cup butter, divided
2 tablespoons lemon juice
1 dash orange juice
1 dash Worcestershire sauce
2 teaspoons neutral hot ghee or vegetable oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 teaspoons black pepper
2 tablespoons dried chopped onions
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped green onions
salt to taste
power pepper to taste
Cut a third of the butter into wine. Add lemon zest and orange juice. Let spread to within 1 inch of mouth. Sift together any remaining butter into 1/4 cup butter mixture. Place mixture into a serving bowl and set aside.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Saute Italian seasoning, black pepper, parsley, onion, Worcestershire sauce, neutral hot ghee, garlic and green onions until tender. Season with seasoning mixture and bring to a boil, stirring, until mixture becomes an inferno of color.
Remove from heat and cut sharp knife into peppers and pepper spots. Pour over tortellini.