1 pound spaghetti
1 pound scallops
1 pound prosciutto
2 tablespoons olive oil
2 onions, halved
1 (8 ounce) package flour tortillas
1 (8 ounce) package cream cheese
1 package (1 ounce) square unsweetened chocolate mix
2 cups shredded Swiss cheese
16 ounces shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, cool and slice.
Meanwhile, in a large saucepan, heat oil and saute onions until they are golden brown. Stir in 2 tablespoons olive oil and saute until golden brown. Mix in ricotta cheese and cook for 2 minutes. Mix in chopped scallops and cook for 3 minutes.
Spread about 1/2 cup of the pasta mixture on bottom half of the bottom half of the tortillas and sprinkle with cream cheese. Slice the rest of the pasta mixture into serving size pieces and spread over top half of tortillas. Layer cream cheese over cream cheese.
Top both halves of tortillas with cream cheese mixture, mozzarella cheese and remaining pasta. Roll up and tie with butcher's twine. Tie with butcher's twine. Cut into 1/2 inch squares. Serve with sour cream and salsa.