Poppy Seed Pasta Pocket

POPPY SEED PASTA POCKET

1 cup ricotta cheese
1 Tbsp. grated Parmesan cheese
1 egg
3 tsp. poppy seed
1 tsp. basil
1 tsp. garlic powder
40 won ton wrappers
1/2 cup heavy cream
1 can (16 oz.) whole tomatoes in puree

In a small bowl combine cheeses, egg. 2 tsp. poppy seed, 1/2 tsp. each basil and garlic. Reserve 2/3 cup filling. Place 1 won ton wrapper on lightly floured surface. Spoon about 1 tsp. of remaining filling in center of wrapper; brush edges with water. Top with second wrapper, pressing down around filling to seal. Trim excess dough with pastry or round cookie cutter. Repeat procedure with remaining wrappers. Transfer to a dry kitchen towel. Cook about 10 pasta pockets at a time in boiling water for 3 minutes, or until tender; drain. In a small saucepan combine reserved cheese mixture with heavy cream, simmer on low heat for 1 minutes. In food processor or blender, process tomatoes until smooth. Pour into another saucepan, add 1 tsp. poppy seed and 1/2 tsp. each basil and garlic powder. Simmer for about 5 minutes until heated through. Serve sauces with pasta pockets. Makes 4 servings.