Crisp pasta bites

90 Servings

Quantity Ingredient
1 pounds Small stuffed fresh pasta; tortellini, ravioli
3 tablespoons Ons; poppy seeds
1 tablespoon On; unsalted butter
Freshly grated parmesan cheese
3 tablespoons 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 ready-made 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@...> on Sep 16, 1997

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