Recipe - Crisp Pasta Bites

1 pound Small stuffed fresh pasta;
tortellini, ravioli
3 tablespoon Ons; poppy seeds
1 tablespoon On; unsalted butter
Freshly grated parmesan
cheese
3 tablespoon Ons; sesame seeds

Preheat oven to 450. Bring a large saucepan of water to a boil. Add salt to
the boiling water; add the pasta and cook just until tender, about 3
minutes. Drain well. Divide the pasta between 2 bowls and add half the
butter to each. Toss one bowl of pasta with the sesame seeds and the other
with the poppy seeds. Let the pasta cool slightly.

Spread the pasta on a teflon coated baking sheet. Sprinkle the Parmesan
over both batches of seeded pasta. Bake the pasta for about 5 minutes, or
until nicely browned on the bottom. Turn the pasta over and bake for about
3 minutes longer, or until browned all over. Transfer to paper towels to
drain, then transfer to a platter and serve warm.

Phyllis says: I made these and found that they can be made ahead, left on
the baking sheet and reheated just before serving. I also served them with
a refrigerated readymade marina sauce and most people preferred not to dip
them. Sausage filled ravioli won out over gorgonzola and walnut stuffed and
garlic and herbs stuffed. =AD=AD=AD=AD=AD

Per serving (excluding unknown items): 5 Calories; less than one gram Fat
(81% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg
Sodium

Recipe by: Food & Wine/May 1995

Posted to FOODWINE Digest by "McNamara, Kelly" kmcnamara@LIGGETT.COM on
Sep 16, 1997