One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food with a crispy, golden Parmesan crust. The creamy sauce coats tender ravioli and earthy mushrooms, all topped with a crunchy panko and Parmesan topping that gets perfectly browned under the broiler.

Best of all, everything comes together in a single pan, so cleanup is a breeze. It’s a quick and satisfying dinner that feels fancy but is simple enough for any weeknight.

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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 the 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 (reserve 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, 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 liquid over the ravioli occasionally, until tender, 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 ¼ cup panko, 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 salt and pepper. 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, 1-2 minutes. Divide between plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Just adjust the cooking time as needed-cook until tender, adding extra water if necessary.

Can I substitute the sour cream?

You can use Greek yogurt or crème fraîche for a similar creamy texture and tang.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.