Mushroom Ravioli, One Pot
Shelf-stable ravioli with seared dried mushrooms and butter powder. Dinner in one pot.
- calories
- 620
- weight
- 5.5 oz
- cal / oz
- 113
- protein
- 19 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 700 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried cheese ravioli | 5 oz | the shelf-stable dry kind, not refrigerated |
|---|---|---|
| Dried cremini or mixed mushrooms | 1 oz | sliced, not powdered |
| Olive oil | 1 tbsp | dropper bottle |
| Butter powder | 2 tbsp | |
| Grated parmesan | 3 tbsp | the green-can kind keeps for weeks |
| Dried parsley | 1 tsp | |
| Salt and pepper | to taste |
Method
- Cover the dried mushrooms with 150 ml of hot water in your mug. Ten minutes. Keep the soaking liquid.
- Boil 500 ml of water in the pot and cook the ravioli until they float and go soft, about 6 minutes. Drain most of the water off, leaving a few tablespoons.
- Tip the ravioli into your mug or a bag and set aside. Wipe the pot dry.
- Put the oil in the pot over the flame and add the drained mushrooms. Let them sit still for a minute before stirring so they brown instead of steam.
- Pour in the mushroom soaking liquid and let it cook down to almost nothing.
- Kill the heat. Return the ravioli, then stir in the butter powder, parmesan, and parsley. Salt and pepper at the end, since the cheese is already salty.
The original is a restaurant plate: fresh pasta, a hot pan, a splash of wine, cold butter. Almost none of that survives a pack. Dried ravioli replaces the fresh kind, dried mushrooms replace the creminis, butter powder replaces the butter, and the wine becomes mushroom soaking water. The soaking water is the important swap, because it carries most of what wine was there to do, which is deglaze the pan and add acid and depth.
The sear is the only step that costs real effort, and it is worth it. Rehydrated mushrooms hold a lot of water, and if you dump them straight in with the pasta they stay grey and rubbery. Dry pot, hot oil, and one minute of not stirring gets you browning instead. Cook the ravioli first and set them aside so the pot is free for that.
Packing
Ravioli in one bag, mushrooms in another. Butter powder, parmesan, and parsley premixed in a small bag so camp is three pours instead of six.
Variations
- Skip the sear and dump everything in with the pasta water if fuel is short. Less flavor, half the time.
- A splash of red wine in place of the soaking liquid if you are car camping and have a bottle open.
- Swap parmesan for nutritional yeast and the butter powder for extra oil to make it vegan.
https://ohmyveggies.com/recipe-asparagus-ravioli-with-pan-seared-cremini-mushrooms