Creamy Mushroom Ravioli Gratin Bake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Mushroom Ravioli Gratin Bake

Creamy Mushroom Ravioli Gratin Bake

2x the delicious servings!

Gratin is a fancy French way of saying this family style baked ravioli dish is topped with cheesy breadcrumbs and heated under the broiler until browned and crispy. So it essentially translates to “delicious,” right? But just in case you’re not already sold, there’s sauteed mushrooms, thyme, creamy, cheesy sauce, and it feeds a crowd (or keeps you in meals for days)–big batch, baby! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

8 ounce

Button Mushrooms

1 unit

Yellow Onion

1 teaspoon

Dried Thyme

2 unit

Mushroom Stock Concentrate

18 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

6 tablespoon

Parmesan Cheese

(Contains Milk)

½ cup

Italian Cheese Blend

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories580 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate63 g
Sugar12 g
Dietary Fiber4 g
Protein22 g
Cholesterol105 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Small Bowl
Baking Dish



• Adjust rack to top position and heat broiler to high or preheat oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.

Cook Ravioli

• Once water is boiling, add ravioli to pot (for 8 servings, cook in batches if necessary). Reduce heat to low. Cook until ravioli are tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water (2 cups for 8), then drain.

Make Sauce

• Heat a drizzle of oil in a large pan over medium heat. Add mushrooms, onion, thyme, salt, and pepper. Cook, stirring, until softened, 5-6 minutes. • Stir in cream sauce base, Italian cheese blend, stock concentrates, and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 8 servings). (TIP: If sauce seems too thick, stir in more splashes of pasta cooking water as necessary.) Taste and season with salt and pepper.

Mix Panko

• Meanwhile, in a small bowl, combine Parmesan, panko, a drizzle of olive oil, and a pinch of salt and pepper.

Assemble Ravioli Bake

• Transfer drained ravioli and sauce to an 8-by-8-inch baking dish (9-by-13- inch baking dish for 8 servings). Gently stir until ravioli are coated and sauce is evenly distributed. • Evenly sprinkle panko mixture over ravioli.

Broil & Serve

• Broil or bake on top rack until crust is golden brown and crisp, 1-2 minutes. TIP: Watch carefully to avoid burning. • Divide ravioli bake between plates or serve family style directly from baking dish.