The last load of laundry is finally folded and the bags are unpacked from our first camping trip of 2011. A few showers weren’t enough to dampen a fantastic weekend. Monday morning was a bit rougher than usual though. All day I’ve had sore arms and legs from hiking Frontenac State Park and a rosy red nose from forgetting sunscreen. The best kind of troubles to have.
I managed to put a local meal on the picnic table Friday night, believing that food should be local on and off the trail. Backpacker magazine is my favorite place for camping recipes. I’ve adapted recipe instructions in the format they use, which includes at home instructions and in camp instructions to make packing easier.
Here’s the recipe and some photos from the weekend:
Camp Stove Ravioli in Classic White Sauce
By Amy Sippl – White Sauce adapted from Betty Crocker Bridal Edition
1 pkg. of frozen or dried cheese ravioli (I used Sunrise Creative Gourmet frozen ravioli from Hastings, MN)
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 C. milk
Combine flour, salt, and pepper in a small container. If refrigeration is a concern you can substitute dry milk powder; follow package instructions for substitution and place in a separate container to be reconstituted later.
1. Boil ravioli according to package directions. Drain and set aside, cover to keep warm. With camp stove on low heat setting, melt butter. Add flour mixture and stir until brown and bubbly. Slowly add milk and stir constantly until boiling. Boil 1 minute or until sauce thickens.
2. Return ravioli to sauce pot and heat on low until warmed through..