Mushroom Ravioli Gratin with Crispy Parmesan Panko Crust

This mushroom ravioli gratin is the ultimate weeknight comfort food. Tender ravioli are simmered in a savory mushroom and thyme sauce, then finished under the broiler with a crispy Parmesan panko topping. It’s all made in one pan, so cleanup is a breeze.

The creamy sauce comes together quickly with sour cream and veggie stock concentrate, while the golden crust adds a satisfying crunch. Serve it as a main dish or a hearty side-either way, it’s sure to become a family favorite.

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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. Thinly slice the mushrooms. Halve, peel and thinly slice half the onion (save the rest for another use). Strip the thyme leaves from the stems and discard 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 veggie stock concentrate and 1½ cups water. Bring to a simmer.
3. Add the ravioli to the pan, spreading them in an even layer. Cover and cook for 4 minutes. Uncover and continue cooking, spooning the broth over the ravioli occasionally, until tender, about 5-6 minutes more. If the liquid evaporates before the ravioli are tender, add a splash of water and shake the pan to prevent sticking.
4. While the ravioli cook, make the topping: In a small bowl, combine the panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
5. Stir the sour cream into the pan with the ravioli, gently coating them to create a thick sauce. If the sauce seems too dry, add a splash of water. Season with additional salt and pepper if needed. If your pan is not ovenproof, transfer the mixture to a small baking dish.
6. Sprinkle the panko-Parmesan mixture evenly over the ravioli. Place the pan under the broiler (or in the oven) and broil until the crust is golden and crisp, about 1-2 minutes. Watch carefully to avoid burning. Divide the ravioli among plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Add it directly to the pan without thawing and increase the covered cooking time by 2-3 minutes.

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. The crust may soften upon reheating.

Can I make this vegetarian?

This recipe is already vegetarian. For a vegan version, use dairy-free ravioli, vegan sour cream and omit the Parmesan or use a vegan alternative.