One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food with a crispy, golden Parmesan crust. The creamy sauce coats tender mushroom ravioli, while sautéed mushrooms and thyme add earthy depth. Best of all, everything cooks in a single skillet-minimal cleanup, maximum flavor.

Gratin is simply a fancy French term for a dish topped with cheesy breadcrumbs and broiled until brown and crispy. Here, we combine panko with Parmesan for a crunchy contrast to the rich, creamy ravioli. It’s a quick weeknight dinner that feels special.

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Ingredients

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 pan over medium heat. Add the sliced mushrooms, onion and thyme. Cook, tossing occasionally, until softened, about 5-6 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1½ cups of water. Bring to a simmer.
3. Add the mushroom ravioli to the pan in an even layer. Cover and cook for 4 minutes. Uncover and continue cooking, spooning the stock 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, prepare 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, stir in the sour cream gently 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 pan 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 instead of fresh?

Yes, you can use frozen mushroom ravioli. Adjust the cooking time as needed-add a couple of extra minutes and check for tenderness.

Can I substitute the sour cream?

You can use heavy cream or crème fraîche instead of sour cream for a similar creamy texture.

What if I don't have an ovenproof pan?

Simply transfer the cooked ravioli mixture to a small baking dish before adding the crust and broiling.