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One-Pan Mushroom Ravioli Gratin

One-Pan Mushroom Ravioli Gratin

with a Crispy Parmesan Crust

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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:WheatEggsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Button Mushrooms

1 unit

Yellow Onion

¼ ounce

Thyme

1 unit

Veggie Stock Concentrate

9 ounce

Mushroom Ravioli

(ContainsWheat, Eggs, Milk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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