One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food. Tender ravioli are smothered in a creamy mushroom sauce, then topped with a crispy Parmesan panko crust and broiled to golden perfection. It’s a complete meal in one pan, making cleanup a breeze.

With just a handful of ingredients and minimal prep, this dish comes together quickly for a satisfying weeknight dinner. The combination of earthy mushrooms, tangy sour cream and nutty Parmesan creates a rich, flavorful sauce that perfectly coats each ravioli. The crunchy panko topping adds a delightful contrast in texture.

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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 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 sliced 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 of 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, make the crust: In a small bowl, combine ¼ cup panko, the Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
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 if needed. 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 minute or two to the cooking time. No need to thaw first.

Can I substitute the mushrooms?

Absolutely. Cremini, shiitake or a mix of wild mushrooms would be delicious. Adjust cooking time as needed.

What can I use instead of sour cream?

Cream cheese or crème fraîche are good substitutes. For a lighter option, try plain Greek yogurt, but add it off the heat to prevent curdling.