Creamy Mushroom Ravioli Bake with Cheesy Panko Crust

This baked ravioli dish takes inspiration from the classic French gratin, where a creamy sauce and cheesy breadcrumb topping are broiled to golden perfection. The result is a comforting, family-style meal that’s both elegant and easy to prepare.

Sautéed mushrooms and onions are tossed with tender mushroom ravioli in a rich, thyme-infused cream sauce, then topped with a crispy Parmesan-panko crust. It’s a satisfying dinner that feeds a crowd or provides leftovers for the week.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

18 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high or preheat oven to 500°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice mushrooms (skip if pre-sliced). Halve, peel and thinly slice onion.
2. Once water is boiling, add ravioli to pot (for 8 servings, cook in batches if necessary). Reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating, 3-4 minutes. Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain.
3. Heat a drizzle of oil in a large pan over medium heat. Add mushrooms, onion, thyme, salt and pepper. Cook, stirring, until softened, 5-6 minutes. Stir in cream sauce base, Italian cheese blend, stock concentrates and ⅓ cup reserved pasta cooking water (⅔ cup for 8 servings). If sauce seems too thick, add more pasta cooking water as needed. Taste and season with salt and pepper.
4. Meanwhile, in a small bowl, combine Parmesan, panko, a drizzle of olive oil and a pinch of salt and pepper.
5. Transfer drained ravioli and sauce to an 8-by-8-inch baking dish (9-by-13-inch for 8 servings). Gently stir until ravioli are coated and sauce is evenly distributed. Evenly sprinkle panko mixture over ravioli.
6. Broil or bake on top rack until crust is golden brown and crisp, 1-2 minutes. Watch carefully to avoid burning. Divide between plates or serve family style from the baking dish.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, you can use frozen mushroom ravioli. Cook according to package directions, but reduce the boiling time slightly as they will cook further in the oven.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this dish ahead of time?

Yes, you can assemble the ravioli bake (without the panko topping) a day in advance. Cover and refrigerate, then add the panko mixture just before broiling.