One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust

This one-pan mushroom ravioli gratin is the ultimate comfort food: tender ravioli swimming in a creamy, savory sauce, all topped with a golden, crispy Parmesan crust. The best part? It comes together in a single pan, making cleanup a breeze.

Gratin is a fancy French term for a dish that’s broiled until the topping is brown and crispy. Here, we combine earthy mushrooms, sweet onion and thyme with store-bought mushroom ravioli, then finish it under the broiler for that irresistible crunch. Perfect for a weeknight dinner that feels special.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Trim and thinly slice mushrooms. Halve, peel and thinly slice half the onion (save the rest for another use). Strip thyme leaves from stems; discard stems.
2. Heat a drizzle of olive oil in a large ovenproof pan over medium heat. Add mushrooms, onion and thyme. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper. Stir in stock concentrate and 1½ cups water. Bring to a simmer.
3. Add ravioli to the pan, spreading them in an even layer. Cover and cook for 4 minutes. Uncover and cook, spooning the stock over ravioli occasionally, until tender, 5-6 minutes more. If liquid evaporates before ravioli are tender, add a splash of water and shake the pan to prevent sticking.
4. While ravioli cook, combine panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper in a small bowl.
5. Add sour cream to the pan and gently stir to coat ravioli and 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 over the ravioli. Transfer the pan to the broiler (or oven) and broil until the crust is golden and crisp, 1-2 minutes. Divide ravioli between plates and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but you may need to adjust the cooking time. Add the frozen ravioli directly to the simmering liquid and cook until tender, checking a minute or two earlier than the recipe suggests.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar tangy creaminess.

How do I make this dish vegetarian?

It is already vegetarian! The recipe uses veggie stock concentrate and mushroom ravioli. Check the ravioli package to ensure it contains no meat.