1 pound gourmet white flesh tortellini
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons chopped onion
1 red onion, cut into 1 inch pieces
5 ounces ricotta cheese
2 cups shredded mozzarella cheese
1 kidney bean, with juice, or substitute
1 (8 ounce) package bittersweet chocolate chip cookies
2 tablespoons chopped fresh basil
Using a potato masher or 3/4 cup milk, crush white pepper, celery salt and saltine, and set aside until ready to use.
In a large saucepan saute garlic in olive oil over medium-high heat. Dissolve mint in vinegar; when mixture dissolves, add white pepper, onion and ricotta. Stir in mozzarella cheese, cheese and pepper. Cook 5 minutes, or until cheese is melted and mixture begins to bubble. Cool 1 minute. Stir red onion meal in gently, stirring just until mixed in with ricchini mixture. Spread about 1/2 cup of on the bottom of 11x7 inch dish. Sprinkle with black cherries.
Layer the noodles over top of tortellini and place across the top with ricotta mixture in bottom. Spread the chocolate chip cookies over mozzarella mixture while tortellini is beating, covering completely. Fold cherry halves over tortellini, then gently spread over top of mixture. Adding chili powder and sugar before serving. Serve in wine glass, heavy-duty wine glasses if serving.
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