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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Mushroom Ravioli(ContainsWheat, Eggs, Milk)
Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Trim and thinly slice mushrooms. Halve, peel, and thinly slice half the onion (for 4 servings, slice whole onion). Strip half the thyme leaves from stems (all the leaves for 4 servings); discard stems.
Heat a drizzle of olive oil in a large ovenproof pan over medium heat. Add mushrooms, onion, and thyme. Cook, stirring, until softened, 5-6 minutes. Season with salt and pepper. Stir in stock concentrate and 1½ cups water (2½ cups for 4 servings). Bring to a simmer.
Add ravioli to pan, spreading into an even layer. Cover and cook for 4 minutes. Uncover and continue to cook, spooning stock over ravioli occasionally, until tender, 5-6 minutes more. TIP: If liquid evaporates before ravioli are tender, add a splash of water to pan; shake pan periodically to keep ravioli from sticking.
Meanwhile, in a small bowl, combine Parmesan, half the panko (all the panko for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper.
Add sour cream to pan with ravioli; gently stir to coat. (TIP: If sauce seems dry, add a splash of water.) Season with salt and pepper. If your pan isn’t ovenproof, transfer mixture to a small baking dish.
Evenly sprinkle panko mixture over ravioli. Broil (or bake) until crust is golden brown and crisp, 1-2 minutes. Divide between plates and serve.