topBanner
One-Pan Ravioli Gratin

One-Pan Ravioli Gratin

with Mushrooms and Parmesan Breadcrumbs

Read more

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:WheatEggsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Mushroom Ravioli

(ContainsWheat, Eggs, Milk)

8 ounce

Button Mushrooms

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 unit

Yellow Onion

¼ ounce

Thyme

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2200.784 kJ
Calories526 kcal
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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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