One-Pan Ravioli Gratin
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One-Pan Ravioli Gratin

One-Pan Ravioli Gratin

with Mushrooms and Parmesan Breadcrumbs

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.


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

Total Time35 minutes
Prep Time


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


Not included in your delivery

2 teaspoon

Olive Oil






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.


Large Pan
Small Bowl



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.

Cook the veggies

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.

Cook the ravioli

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.

Add the sour cream

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!