One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

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

Gratin is a classic French technique where a dish is topped with breadcrumbs and cheese, then broiled until bubbly and browned. Here, we combine earthy mushrooms, savory stock and tangy sour cream to create a luscious sauce that perfectly coats each ravioli. A quick broil transforms the panko-Parmesan topping into a crunchy, irresistible crust. Serve it straight from the pan for a cozy, satisfying meal.

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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 the broiler to high (or oven to 500°F). Wash and dry all produce. Thinly slice the mushrooms. Peel and halve the onion, then thinly slice half (reserve 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, stirring occasionally, until softened, 5-6 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1½ cups water. Bring to a simmer.
3. Add the ravioli to the skillet in an even layer. Cover and cook for 4 minutes. Uncover and continue cooking, spooning the liquid over the ravioli occasionally, until tender, 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 skillet 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 at 500°F) until the crust is golden and crisp, 1-2 minutes. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Adjust the cooking time as needed; cook until tender, adding a few extra minutes if necessary.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar tangy creaminess.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the sauce and ravioli, then add the crust and broil just before serving.