One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food: tender ravioli and earthy mushrooms in a creamy sauce, topped with a golden, crispy Parmesan crust. The best part? Everything comes together in a single skillet, making cleanup a breeze.

Gratin is simply a fancy French term for a dish topped with cheesy breadcrumbs and broiled until brown and crispy. So you can think of this as “delicious” in any language. With just a handful of ingredients and 30 minutes, you’ll have a restaurant-quality meal on the table.

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Ingredients

9 Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

8 Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 Sour CreamView ingredient guideLike ingredientDislike ingredient

1 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ThymeView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high (or oven to 500°F). Wash and dry all produce. Thinly slice the mushrooms. Halve, peel and thinly slice half the onion (save the rest for another use). Strip the thyme leaves from the stems and discard the stems.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium heat. Add the mushrooms, onion and thyme. Cook, tossing occasionally, until softened, about 5-6 minutes. Season with salt and pepper.
3. Stir in the veggie stock concentrate and 1½ cups of water. Bring to a simmer. Add the ravioli in an even layer. Cover and cook for 4 minutes. Uncover and continue cooking, spooning the broth over the ravioli occasionally, until the ravioli are tender, about 5-6 minutes more. If the liquid evaporates before the ravioli are done, add a splash of water. Shake the pan occasionally to prevent sticking.
4. While the ravioli cook, make the crust: In a small bowl, combine the panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
5. Once the ravioli are tender, add the sour cream to the pan and gently stir to coat the ravioli and create a thick sauce. If the sauce seems dry, add a splash of water. Season with salt and pepper to taste. If your skillet is not ovenproof, transfer the mixture to a small baking dish.
6. Sprinkle the panko-Parmesan mixture evenly over the ravioli. Broil (or bake) until the crust is golden and crisp, about 1-2 minutes. Divide between plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. You may need to add a minute or two to the cooking time.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar richness.

Can I make this dish ahead of time?

It’s best served fresh, but you can assemble it (without the crust) and refrigerate. Add the crust and broil just before serving.