One-Pan Ravioli Gratin

Name: One-Pan Ravioli Gratin with Mushrooms and Parmesan Breadcrumbs
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 9 ounce Mushroom Ravioli; 8 ounce Button Mushrooms; 4 tablespoon Sour Cream; 1 unit Veggie Stock Concentrate; ¼ cup Parmesan Cheese; ¼ cup Panko Breadcrumbs; 1 unit Yellow Onion; ¼ ounce Thyme; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Mushrooms and Parmesan Breadcrumbs

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Gratin is a fancy French way of saying this dish is topped with cheesy breadcrumbs and heated under the broiler until brown and crispy. So it essentially translates to “delicious,” right? But what takes this dinner to the next level is the fact that it’s made in only one pot. Talk about an easy clean-up.

Tags:

Veggie

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

9 ounce

Mushroom Ravioli

(Contains: Wheat, Eggs, Milk)

8 ounce

Button Mushrooms

4 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 unit

Yellow Onion

¼ ounce

Thyme

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories526 kcal

Energy (kJ)2201 kJ

Fat24 g

Saturated Fat11 g

Carbohydrate56 g

Sugar6 g

Dietary Fiber4 g

Protein27 g

Cholesterol88 mg

Sodium1090 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.

Utensils

•Large Pan

•Small Bowl

Instructions

PDF

Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Thinly slice the mushrooms. Halve, peel, and thinly slice half the onion (save the rest for another use). Strip the thyme leaves of the stems. Discard the stems.

Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (HINT: If you don’t have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, for 5-6 minutes, until softened and slightly golden. Season with salt and pepper. Add the stock concentrate and 1½ cups water to the pan. Bring to a simmer.

Add the ravioli to the pan. Cover and cook 4-5 minutes. Uncover and cook, spooning the broth over the ravioli, for 5-6 minutes, until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water. TIP: To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

Make the Parmesan breadcrumbs: Meanwhile, combine the panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

Broil: Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler for 1-2 minutes, until golden brown. Enjoy!