Want to show off your camp cooking skills and create a stunning meal on your next tramping trip? Try this fresh ravioli recipe combining the creamy flavour of blue melted cheese with a camp-style burnt butter and walnut sauce to give a really silky texture.
400g ravioli (also works with tortellini)
100g blue cheese
4 tbsp butter
¼ cup walnuts
1 cup sliced button mushrooms (8 small)
At home: Pack the button mushrooms in soft paper before storing them in a plastic bag; this will keep them fresher. Pack each of the other items separately, keeping the ravioli in its own vacuum packaging. Combine all the ingredients in a main meal bag and label.
In camp: Cook the ravioli as recommended on the packet (normally 6-8min) and drain, keeping a half cup of the liquid with the pasta. Crumble and lightly mix the blue cheese through the pasta. Set aside and keep warm.
Heat the butter in a pot or fry pan, and lightly cook the sliced mushrooms and walnuts for 3-4min. Aim for brown, not burnt. Arrange the ravioli on the plates and spoon over the mushrooms and burnt butter sauce.
– Paul Garland is the co-author of New Zealand Backcountry Cooking which is available here at a special discount for Wildcard holders.