One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food for busy weeknights. Tender ravioli are cooked in a savory mushroom and thyme sauce, then topped with a crispy Parmesan panko crust and broiled to golden perfection. The best part? Everything comes together in a single pan, so cleanup is a breeze.

With just a handful of ingredients and minimal prep, you can have a restaurant-quality meal on the table in under 30 minutes. The creamy sauce, earthy mushrooms and crunchy topping create a delightful contrast of textures that will have everyone asking for seconds.

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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 (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 mushrooms, onion and thyme. Cook, stirring occasionally, until softened, about 5-6 minutes. Season with salt and pepper.
3. Stir in the veggie stock concentrate and 1½ cups of water. Bring to a simmer. 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 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, prepare the crust: In a small bowl, combine the panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
5. Once the ravioli are tender, add the sour cream to the pan and gently stir to coat the ravioli and create a thick sauce. If the sauce seems dry, add a splash of water. Season with salt and pepper to taste.
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, you can use frozen mushroom ravioli. You may need to increase the cooking time by a few minutes until tender.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the mushroom sauce and cook the ravioli ahead. When ready to serve, reheat, add sour cream, top with crust and broil.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar creamy texture.