Curried Pumpkin Ravioli

This is something where you might want to cheat.

That is, some might call it cheating… just please know that if you are in a hurry, or tired at the end of the day, there is a quick way of doing this which will get you the same elegant meal in almost no time.

As for me, over the Thanksgiving weekend I came up with a new motto ~ Move like a swan, slow and easyIt is a pace I try to remember when dashing to and fro. “Celebrate your Kapha,” I remind myself.

Slowing down has wonderful implications in every area of life, perhaps nowhere more sweetly than in the kitchen ~ especially when there are children volunteering to help.

So, if you have an adorable niece or a couple of kitchen loving children, and you are not in any great hurry, I invite you to consider making these curried pumpkin dumplings from scratch. You might make it a dedication to the slow food movement : preparing, tasting, digesting, and enjoying each moment together – adagio, as the Italians who started the movement might say.

Because we wanted them gluten-free, a good idea for everyone these days, we wrapped the pumpkin purée in rice paper. The result is a bit like a dumpling, with a great texture and taste, and kid-friendly fun to make.

But as I said, you can do this in about ten minutes if that is what serves you best. Just purchase pumpkin ravioli pre-packaged, but freshly made, of course. Cook according to directions, and serve with the bok choy, persimmon and truffle sauce. It will be every bit as good… especially if you savor slowly!

Curried Pumpkin Ravioli with Bok Choy, Persimmon & Truffle Oil
Serves 4

Rice Paper
1 lb pumpkin purée: make it yourself, or choose a pure purée like Pacific Food’s
3 tablespoon ghee, or Earth Balance Spread if you are Vegan
3-4 shallots, very finely chopped
2 teaspoons curry spice
1 teaspoon clove
1/2 teaspoon nutmeg
3-4 tablespoons finely grated parmesan or pecorino cheese, optional
2 leeks
2-3 cloves garlic, minced
2 teaspoons coriander seeds
1 teaspoon garam masala
1 head bok choy, torn into pieces
1 persimmon, chopped
3-4 tablespoons balsamic vinegar
truffle oil, keep it real
1/2 cup chopped hazelnuts, toasted
salt and pepper

Melt 1 tablespoon ghee in a medium saucepan over a medium heat. Add shallots, curry, clove and nutmeg, and sauté until shallots are translucent. Fold in the pumpkin purée and mix well. Warm thoroughly, turn off heat, and stir in 1 tablespoon cheese if you are using.

Prepare a large baking tray with a thin film of olive oil. Wet your rice paper one at a time, according to package directions. Shake off excess water and lay on a large plate. Place one spoonful of curried pumpkin on the rice paper 1.5 inches from the bottom edge. Fold this edge over the purée to cover it completely. Fold in the sides, and roll up. You should end up with one side transparent and the other side covered with many layers of rice paper. If there are too many rice paper folds it will get chewy. In that case you can cut the ends off with scissors.

Place each finished roll on your lightly oiled tray. Once you have rolled up all the curried pumpkin purée, cover the tray very lightly with a damp towel and set aside.

Melt 2 tablespoons ghee. Sauté coriander seeds one minute on medium low heat. Stir in garam masala. Allow it to fizzle for a few seconds then add the leeks and cook until they soften. Stir in the garlic, bok choy, persimmon. Turn up the heat and sprinkle generously with balsamic vinegar. Toss and cook a few minutes, until it gives off a sweet aroma. Turn off the heat. Place the pumpkin ravioli dumplings on top of this bok choy mixture and cover to warm the pumpkin filling.

Divide and transfer gently to your plates. Drizzle with truffle oil, and sprinkle with hazelnuts.  Serve with the remaining parmesan cheese in a small bowl on the side, for those who are not Vegan.

I served it on a bed of spinach and followed it with a simple arugula salad.

I hope you enjoy this. Let me know, along with whatever wonderful twists and tastes you add, and who you choose to share with you this slow food moment.

Above all, I’d love to hear : what makes you feel nourished with gratitude?

I wish you a golden blessings and everything to be grateful for!



Want to keep it simple and traditional? Here is an alternative – a beautifully illustrated, hand-made pumpkin ravioli from Amanda Marshall. If you try it, send a photo and let me know what you think.

19 thoughts on “Curried Pumpkin Ravioli

  1. OMG. You had me at truffle …. Today what made my heart shine with gratitude was the sunrise. And lately, I’ve felt gratitude for the struggle too, the privilege of really being in the world, smack dap in the thick of it.

    1. So beautiful, Pamela. Smack dab in the middle of it like pumpkin mash in the middle of ravioli con bok choy, persimmon and truffle! At least we are surrounded by extraordinary colors, textures and flavors.

  2. Another OMG here:) My entire life as a child can be summed up in two words…ravioli di zucca…pumpkin ravioli…it was a three day affair in my home as this dish is native to the area where my mom was born in Italy and she would really honor every step…talk about taking it slow…or moving like a swan…This is a wonderful variation on the theme…one that really moves me because pumpkin ravioli=home for me…As a child, I was the one in charge of grating the nutmeg for this dish…so this is always a special step for me…I will get the rice paper and try this! Looks amazing…

    1. Nutmeg and pumpkin go together like the moon and the stars. It is so honoring that you would consider this version, as a true expert on the subject. Grazie, Tiziana!

      1. They look so delicious and always made with so much love…I couldn’t have picked a better recipe to take this tradition forward!

  3. I will definitely make these. Love all the photographs. I really enjoy your pieces. Very lucky to have stumbled upon it.

  4. You had me at ravioli…! Thank you for this wonderful piece, looks delicious. Your blog is so tender. I love reading it. I shall move like a swan now too…. 🙂 Heart warming photographs, adorable niece…

  5. Laura, this is so great and I just love how you took and added the pictures of R. Especially love the one of you two together. So happy and beautiful – both. I had some leftovers of the ravioli last night. Still yummy.

    Hugs, Mom

  6. I love all the flavors here. Of course I am super biased when it comes to Indian flavors but I would never think of combining all these ingredients together, but somehow it seems so balanced. Wishing you a Happy Holiday season!

    1. Thanks, Shulie. Your bias is what makes your blog so unique. It’s an exotic weave into the comforting familiar. On my blog, it’s all about the balance, you mention. Applying the Ayurvedic principles of the six tastes to achieve a delightful, deeply nourishing, healing food experience.

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