Creamy Mushroom Ravioli Bake with Crispy Parmesan Panko Crust

This creamy mushroom ravioli bake is the ultimate weeknight comfort food. Tender ravioli are smothered in a rich, savory mushroom sauce and topped with a golden, crispy Parmesan-panko crust. The best part? It all comes together in a single pan, making cleanup a breeze.

With earthy mushrooms, aromatic thyme and a tangy sour cream sauce, every bite is packed with flavor. The broiler gives the topping a perfect crunch that contrasts beautifully with the soft pasta. Serve it as a satisfying main dish or a hearty side.

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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. Trim and thinly slice the mushrooms. Halve, peel and thinly slice half the onion (save the other half 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 mushrooms, onion and thyme. Cook, tossing occasionally, until softened, about 5-6 minutes. Season with salt and pepper. Stir in the vegetable stock concentrate and 1½ cups water. Bring to a simmer.
3. Add the ravioli to the pan, spreading them out 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 and shake the pan to prevent sticking.
4. While the ravioli cook, in a small bowl combine ¼ cup panko, the Parmesan, a drizzle of olive oil and a pinch of salt and pepper. Mix well.
5. Stir the sour cream into the pan with the ravioli, gently coating the pasta to create a thick sauce. If the sauce seems dry, add a splash of water. Season with additional salt and pepper to taste. If your pan is not ovenproof, transfer the mixture to a small baking dish.
6. Sprinkle the panko-Parmesan crust evenly over the ravioli. Transfer the pan to the broiler (or oven) and broil until the crust is golden and crisp, about 1-2 minutes. Divide the ravioli between plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. You may need to add a couple of minutes to the cooking time; follow package instructions for best results.

Can I make this dish ahead of time?

You can prepare the ravioli and sauce up to step 5, then refrigerate. When ready to serve, top with the panko mixture and broil until hot and crispy.

What can I substitute for sour cream?

Cream cheese or crème fraîche are good substitutes. For a lighter option, use plain Greek yogurt.