One-Pan Mushroom Ravioli Gratin

Name: One-Pan Mushroom Ravioli Gratin with Crispy Parmesan Crust
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Button Mushrooms; ½ unit Yellow Onion; ¼ ounce Thyme; 1 unit Veggie Stock Concentrate; 9 ounce Mushroom Ravioli; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 4 tablespoon Sour Cream; 2 teaspoon Olive Oil; Salt; Pepper

with Crispy Parmesan Crust

Recipe Development TeamPublished on August 31, 2017

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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 just in case you need another reason to give this recipe a shot, let us point out that you can make it in only one pot. Talk about an easy cleanup.

Tags:

One Pan

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Button Mushrooms

½ unit

Yellow Onion

¼ ounce

Thyme

1 unit

Veggie Stock Concentrate

9 ounce

Mushroom Ravioli

(Contains: Wheat, Eggs, Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat24 g

Saturated Fat12 g

Carbohydrate53 g

Sugar7 g

Dietary Fiber4 g

Protein27 g

Cholesterol90 mg

Sodium1000 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

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim, then thinly slice mushrooms. Halve, peel, and thinly slice half the onion (use the rest as you like). Strip thyme leaves from stems; discard stems.

Heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add mushrooms, onion, and thyme. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper. Stir in stock concentrate and 1½ cups water. Bring to a simmer.

Add ravioli to pan in an even layer. Cover and cook 4 minutes. Uncover and cook, spooning stock over ravioli occasionally, until tender, 5-6 minutes. If liquid evaporates before ravioli are tender, add a splash of water to pan. TIP: Shake pan occasionally to keep ravioli from sticking.

While ravioli cook, combine ¼ cup panko (we sent more), Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Add sour cream to pan and gently stir to coat ravioli and create a thick sauce. (TIP: If sauce seems dry, add a splash of water.) Season with salt and pepper. If your pan is not ovenproof, transfer mixture to a small baking dish at this point.