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Backpacker Magazine – January/February 2010
Reader Recipe: Ravioli au Beurre
Fresh pasta in less than five minutes.
Ravioli au Beurre (Justin Bailie)
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Tags:
- Food & Nutrition |
- Recipes |
- Food |
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More reader recipes
10-ounce package of fresh mini cheese ravioli (or other fresh pasta; freeze and eat within two days)
1/2 stick butter (freeze it, then insulate in the center of your pack)
1/3 cup crumbled sun-dried tomatoes
1 tablespoon oregano
10 fresh basil leaves
1/4cup fresh Parmesan cheese, grated
Salt and pepper to taste
At Home
Pack the butter in a zip-top bag with oregano, salt, and pepper. Place cheese, tomatoes, and fresh basil in three additional zip-top bags.
In Camp
Bring water to a boil; add pasta and tomatoes. Cook according to package directions (usually three minutes). While pasta is cooking, chop basil leaves. Drain most of the water, then add butter and all herbs. Return to heat and stir until butter melts. Top with Parmesan cheese. Serves two.
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READERS COMMENTS
I've made this on every camping trip I've been on; its a huge hit! Mmm Mmm Mmm
Posted: Mar 11, 2011 Q-Diesel
You might sub 3 tsp dry basil and put in with the dried tomatoes to save a bag. Sounds delish!
Posted: Aug 20, 2010 Jean B
I cooked this 3 weeks ago on a backpacking trip in Arkansas. It was fabulous!
Posted: Apr 01, 2010 Brenda
I cooked this 3 weeks ago on a backpacking trip in Arkansas. It was fabulous!
Posted: Apr 01, 2010 Brenda
Mmmm yummy looking!!
Posted: Mar 29, 2010 Megan
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