Everyday Living

When Southern Meets Italian

~ Autumn, Food & Entertaining, Recipes

“As in water face reflects face, so the heart of man reflects the man”
‭‭Proverbs‬ ‭27:19‬ ‭

In the South, we know a thing or two about comfort food.  Mashed potatoes, turkey and dressing, and don’t forget the chicken and dumplins!  There’s nothing quite like a big plate of comfort to meet you just before that Sunday nap!  But do you know who else knows about comfort food?  The Italians!  We took their signature dish, pasta, and made it into a vegetable in the South…mac ‘n cheese!  

 Our favorite family times are centered around the table and food.  We have been known to sit for hours long after a meal is finished to enjoy conversation.  Just this past Sunday, we had a time of sharing our hearts after a wonderful meal that my sister-in-law prepared.  It’s nice to sit amongst the sweetest fellowship with nothing else fighting for my time and attention!  

Rome, Italy carries a sweet memory for me in the way of food and fellowship!  Many years ago, I gathered with a group of friends in a very crowded restaurant…wonderful Italian food, the best conversation and no feelings of being rushed by the staff..but were even encouraged to linger!  How rare is that?!

Butch and I love Italian food, coming in right behind our favorite…the wonderful food of our South!  So I decided to mix the perfect taste of the autumn pumpkin into Southern cornbread and Italian ravioli.  Today, let’s discover what happens when Southern meets Italian!

 
There is not a pasta that I do not like…ravioli just happens to be a favorite!  This particular kind is filled with pumpkin…making it the perfect dish for autumn!


The original recipe called for hazelnuts, but in the South our preferred nut is the pecan.  Toasting them brings out their natural flavor!


A generous sprinkle of parmesan adds more nutty/buttery flavor!

Pumpkin Ravioli with Sage Butter and Toasted Pecans
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 9 oz package refrigerated pumpkin ravioli (I use Trader Joe's Honey Roasted Pumpkin Ravioli...so delicious) or make your own
  2. 1/2 cup butter
  3. 6 fresh sage leaves
  4. 1/4 tsp nutmeg, freshly grated
  5. 1/3 cup shaved parmigiana reggiano
  6. 1/4 cup toasted and chopped pecans
Instructions
  1. Cook ravioli according to directions. While the ravioli is cooking prepare the sauce. In a small sauté pan, melt butter over low heat. When butter begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds. Remove the butter sauce from heat and grate in the nutmeg. Pour butter sauce over the ravioli and sprinkle with cheese and toasted pecans!! Buon Appetito!
Adapted from Giada De Laurentiis
Adapted from Giada De Laurentiis
Everyday Living https://everydayliving.me/


Cornbread will always be my choice of bread for the dinner table.  This pumpkin version elevates it to foodie status!

Butter and honey pairs beautifully with cornbread, but the addition of cinnamon and nutmeg give it the special flavors of fall! 

Pumpkin Corn Bread with Spiced Honey Butter
Serves 12
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Cornbread
  2. 1 cup all purpose flour
  3. 1 1/2 cups cornmeal
  4. 1 tsp baking powder
  5. 1/2 tsp baking sofa
  6. 1/2 tsp salt
  7. 1/2 tsp ground cinnamon
  8. 1/2 tsp ground ginger
  9. 1/4 tsp grated nutmeg
  10. 1/4 tsp ground cloves
  11. 1/2 cup packed brown sugar
  12. 1/4 cup vegetable oil
  13. 1 cup canned pumpkin
  14. 1/2 cup sour cream
  15. 2 large eggs
  16. 1/2 cup milk
  17. ***************************
  18. Spiced Honey Butter
  19. 1/2 cup butter
  20. 1/3 cup honey
  21. 1 tsp ground cinnamon
  22. 1/4 tsp grated nutmeg
Instructions
  1. Preheat oven to 375 degrees. In a large bowl, mix together the first nine ingredients and set aside. In a separate mixing bowl, add brown sugar and break up with fork until no lumps remain. Add in oil and pumpkin and stir to combine. Mix in sour cream, eggs, and milk until well blended. Pour mixture into the dry ingredients and combine until thoroughly mixed. Spray muffin tins with non-stick cooking spray and pour batter into tins. Bake until toothpick inserted in center comes out clean, about 18 - 20 minutes. Makes 20 - 24 muffins. Because I think the best cornbread is baked in an iron skillet, I made a 6 inch skillet and 12 muffins. Serve with spiced honey butter.
  2. For the Spiced Honey Butter - melt butter and add the honey and spices. Mix well and serve with pumpkin cornbread as a pour-over sauce.
Adapted from Cooking Classy
Adapted from Cooking Classy
Everyday Living https://everydayliving.me/

 If you enjoy the taste of pumpkin, I highly recommend the two recipes.  Trader Joe’s ravioli makes the recipe so quick and easy.  The pumpkin cornbread is also delicious for breakfast with a steaming mug of Italian roast coffee.  Yep, I said cornbread for breakfast!

 Thanks, my friends, for visiting with me in the kitchen!  
Buon Appetito!  Supper’s ready y’all!

pam-closer

Linking with Pieced Pastimes, Silver Pennies, Life on Lakeshore Drive, Coastal Charm, Dwellings-Heart of Your Home, Savvy Southern Style, French Country Cottage, Stone Gable, Confessions of a Plate Addict, Worthing Court, Between Naps on the Porch, Cedar Hill Farmhouse, A Stroll Thru Life, The Charm of Home, Imparting Grace, Katherines Corner, Rooted In Thyme, Share Your Cup,  21 Rosemary Lane, Love Of Home, Rattlebridge Farm, Rustic & Refined, Poofing The Pillows, What Meegan Makes, Celebrate & Decorate

Comments

  2. I wish I could taste your food! How pretty you styled the pictures as well as the touch of autumn with the pumpkin color around your photos! Love your stories about gathering around the tables. We had a fun time of fellowship with our daughter’s family this past weekend as we celebrated my husband’s birthday. I grew up eating “Sunday dinner” ( lunch after church) at my grandmother’s and I wouldn’t change that for the world.

    Reply

  5. The ravioli looks so good! I’ve pinned it so I can refer to it easily after finding the pumpkin filled ravioli. That might be a challenge in this neck of the woods, but HH loves pasta, so I’ll be on the lookout. The cornbread sounds great, too. I do wish we lived next door! Thursday blessings~

    Reply

  6. Pam, you are making me hungry this morning. Everything looks delicious, especially the pumpkin cornbread. Cornbread is a staple around here! I can’t wait to try this recipe. Thanks so much for sharing, and I hope that you have a wonderful day!!!

    Reply

  8. Why I believe you combined Southern and Italian perfectly. Hugs and blessings, Cindy

    Reply

  9. Wow, do both those recipes look delicious. I am so glad that your family still enjoys meals together. My siblings live one state and many states away, and I miss those big family dinners we had on Sundays as a child. Thank you for the remembrance.
    ~Ginene

    Reply

  13. Pumpkin Cornbread, that’s a first for me!!! I love pumpkin and thinking that i may have to try it. Thanks for sharing!!!!

    Reply

  14. I was so happy that the ravioli recipe calls for pre-made and I know Trader Joe’s will be good. I love their pumpkin cheesecake too. Thanks for the recipe!

    Reply

  15. Oh, I have got to try that ravioli! I made cornbread last week. One of my fall favorites as well! Thanks for sharing your recipes with SYC.
    hugs,
    Jann

    Reply

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