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
1/4 cup 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.