CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-19
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1 box dried tricolor tortelliniSeveral ounces extra-virgin olive oilFresh italian bread, packed in small pringles can to prevent smushing (optional)
- Several cloves fresh garlic, slicedSmall ziplock baggie of grated parmesean cheeseGood white or red wine, in platypus bottle (optional)
Instructions
Fry sliced garlic in olive oil until golden brown, set aside. Boil tortellini per package instructions and drain. Add olive oil/garlic mixture and parm. cheese. Mix thoroughly. Serve with warm bread and cold wine.
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