Crispy Parmesan Mushroom Ravioli Bake (One-Pan Recipe)

This dish takes the classic gratin technique-a crispy, cheesy topping-and pairs it with tender mushroom ravioli in a creamy sauce. Best of all, it all comes together in one pan, so you get maximum flavor with minimal cleanup.

With earthy mushrooms, savory thyme and a golden Parmesan panko crust, every bite is rich and satisfying. It’s comfort food that feels fancy but is surprisingly simple to pull off.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 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. Halve, peel and thinly slice half the onion (use the whole onion for 4 servings). Strip half the thyme leaves from the stems (all leaves for 4 servings); discard stems.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium heat. Add the mushrooms, onion and thyme. Cook, stirring, until softened, about 5-6 minutes. Season with salt and pepper. Stir in the stock concentrate and 1½ cups water (2½ cups for 4 servings). Bring to a simmer.
3. Add the ravioli to the pan, spreading into an even layer. Cover and cook for 4 minutes. Uncover and continue cooking, spooning the stock over the ravioli occasionally, until tender, 5-6 minutes more. If the liquid evaporates before the ravioli are tender, add a splash of water; shake the pan periodically to prevent sticking.
4. Meanwhile, in a small bowl, combine the Parmesan, half the panko (all the panko for 4 servings), a drizzle of olive oil and a pinch of salt and pepper.
5. Add the sour cream to the pan with the ravioli; gently stir to coat. If the sauce seems dry, add a splash of water. Season with salt and pepper. If your skillet isn’t ovenproof, transfer the mixture to a small baking dish.
6. Evenly sprinkle the panko mixture over the ravioli. Broil (or bake) until the crust is golden brown and crisp, 1-2 minutes. Divide between plates and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but you may need to add a few minutes to the cooking time. Follow package instructions for best results.

What can I substitute for panko?

Regular breadcrumbs work, but panko gives a lighter, crispier topping. You can also use crushed crackers.

Can I make this vegetarian?

It already is! Just ensure the ravioli and stock concentrate are vegetarian-friendly.