Woo Hoo! I found founteen oz. tins of Amarettini de Saronno at

M

melissa-dallas

Well-known member
Tuesday Morning for $6.99 each. They are usually MURDEROUSLY expensive (those tins were over $20 in the Italian Market at Christmas). I was really tickled. Now to decide what to do with them. Too bad the local peaches are long gone. I remember seeing something with peaches & the amaretti crumbled into some kind of topping.

 
How about using the amaretti in a cheese cake crust?

YOu could use good canned/frozen peaches as a topping?

 
These are the little tiny ones (about the size of the tip of my little finger"

So they aren't individually wrapped. The only bigger ones they had were the little boxes that hold about six of the wrapped ones. They were only 1.50 and when I see them at the Italian market those boxes are about 6.50.

 
I just had lunch at Pasta Pomodoro and they serve a squash ravioli in browned butter

and brown sugar sauce, and a bit of ground up amaretti cookie sprinkled on top - boy, was it ever YUM!

www.hbrestaurants.com/pdf/0005403241-001.pdf

 
I want to try this too. I'm too lazy to make ravioli but I have a source

here in town that makes excellent ravioli for restaurants or to take home to cook and they have squash ones.

 
Certainly not worth the dough to buy 'em for the papers. We used to do it when we'd get the huge tin

as a gift. Crush up the cookies as pie crusts or for ice cream topping. Ah, those were the days.

 
I remember my grandmother having one of those huge tins - as big as one of the too.

popcorn tins. Granddad was a doctor and she was a great salvage place shopper so I'm sure they were either a gift or one of her "finds".

 
Wonton skins or dumpling wrappers make wonderful ravioli...I never thought I'd bother to make them,

but found a yummy recipe for Shrimp Ravioli, using wonton skins...place 1 tablespoon of filling in the center of each wonton, moisten edges with water, top with another wonton skin, push out any air bubbles and press the edges tightly to seal. Add the ravioli to salted boiling water, turn down the heat and simmer gently 2-3 minutes or until they puff up and float to the surface.

You can use any filling of your choice. These ravioli are so light, and delicate, a real gourmet dish on your table, unlike the heavy, doughy ravioli I find in the supermarket freezer section. No source of quality home-made ravioli in my neck of the woods.

If anyone wants the Shrimp Ravioli recipe, let me know. It's just the Lobster Ravioli recipe from The Italian American Cookbook by Mariani and Mariani, with shrimp subbed for the lobster.

 
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