One-Pan Mushroom Ravioli Gratin
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One-Pan Mushroom Ravioli Gratin

One-Pan Mushroom Ravioli Gratin

with a 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

1 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
Carbohydrate51 g
Sugar7 g
Dietary Fiber4 g
Protein21 g
Cholesterol90 mg
Sodium1020 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 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.

Cook Veggies

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.

Cook Ravioli

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.

Mix Panko

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.

Finish Ravioli

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.

Broil and Serve

Evenly sprinkle panko mixture over ravioli. Broil (or bake) until crust is golden brown and crisp, 1-2 minutes. Divide between plates and serve.