One-Pan Mushroom Ravioli Gratin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pan Mushroom Ravioli Gratin

One-Pan Mushroom Ravioli Gratin

with Crispy Parmesan Crust

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.

One Pan

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

Total Time30 minutes
Prep Time


serving amount

8 ounce

Button Mushrooms

½ unit

Yellow Onion

¼ ounce


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




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.


Large Pan
Small Bowl


Preheat and Prep

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.

Cook Veggies

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.

Cook Ravioli

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.

Make Crust

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

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.

Broil and Serve

Sprinkle crust mixture over ravioli. Broil or bake until crust is golden and crisp, 1-2 minutes. Divide between plates and serve.