Broiled Mushroom Ravioli Skillet with Parmesan Panko

This creamy mushroom ravioli skillet is rich, cozy and finished with the best kind of topping: golden Parmesan panko. The ravioli simmer right in a savory mushroom-thyme broth, which thickens into a creamy sauce once sour cream is folded in.

A quick trip under the broiler gives the top a crisp, cheesy finish while keeping the pasta tender underneath. Use an ovenproof pan if you have one or transfer everything to a baking dish before broiling.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the broiler to high or set the oven to 500°F. Thinly slice the mushrooms. Halve, peel and thinly slice half the onion; reserve the remaining half for another use. Strip the thyme leaves from the stems and discard the stems.
2. Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add the mushrooms, sliced onion and thyme leaves. Cook, tossing occasionally, for 5 to 6 minutes, until softened and lightly golden. Season with salt and pepper.
3. Stir the veggie stock concentrate and 1 1/2 cups water into the pan. Bring the mixture to a simmer.
4. Add the mushroom ravioli to the pan. Cover and cook for 4 to 5 minutes. Uncover and continue cooking for 5 to 6 minutes, spooning the broth over the ravioli, until the pasta is tender and the liquid has thickened. If the pan looks dry before the ravioli are tender, add a splash of water. Gently shake the pan occasionally to help prevent sticking.
5. While the ravioli cook, combine the panko breadcrumbs, Parmesan cheese, a drizzle of olive oil and a pinch each of salt and pepper in a small bowl.
6. Carefully fold the sour cream into the ravioli and sauce. Season with salt and pepper. The sauce should be thick and creamy; if it becomes too thick, loosen it with a splash of water.
7. Sprinkle the Parmesan panko mixture evenly over the ravioli. Place the ovenproof pan under the broiler for 1 to 2 minutes, watching closely, until the topping is golden brown. If your pan is not ovenproof, transfer the ravioli mixture to a baking dish before adding the topping and broiling.

Recipe Tips

FAQ

Can I make this without an ovenproof pan?

Yes. Cook the ravioli and sauce in a regular pan, then transfer everything to a baking dish before adding the Parmesan panko topping and broiling.

What should I do if the sauce gets too thick?

Add a splash of water and gently stir or spoon the sauce over the ravioli until it loosens to a creamy consistency.

How do I keep the ravioli from sticking while it simmers?

Gently shake the pan occasionally as the ravioli cook and spoon the broth over the pasta after uncovering the pan.

How do I know when the ravioli is ready?

The ravioli should be tender and the broth should have thickened into a sauce before the sour cream is folded in.