Easy-Peasy Ravioli Gratin

Melt 2 TBSP butter in a large pan over medium heat (use an ovenproof pan if you have one). Add thyme and onion, and cook until softened, 5-6 minutes. Season with salt and pepper. Pour in stock concentrates and 2½ cups water and bring to a simmer.

Once stock mixture is simmering, add ravioli to pan. Cover and cook 3 minutes. Uncover and increase heat to high. Continue cooking, spooning stock over ravioli, until ravioli are tender and stock has reduced, 5-6 minutes. Shake pan occasionally to keep ravioli from sticking.

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Remove pan from heat. Carefully stir sour cream and spinach into pan until thoroughly combined and spinach is wilted. Season with salt and pepper. (TIP: Add a splash of water if sauce is too thick.) If your pan is not ovenproof, transfer mixture to a baking dish at this point.