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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
Sprinkle crust mixture over ravioli. Broil or bake until crust is golden and crisp, 1-2 minutes. Divide between plates and serve.
