One-Pan Mushroom Ravioli Gratin

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms (thinly sliced)
  1 lb
• mushroom ravioli
  18 oz
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt
• sour cream
  1/2 c
• thyme
  ¼ oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large ovenproof pan
• small bowl
• small baking dish

1. 

   1

   Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Trim and thinly slice button 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.

   button mushrooms: 1 lb (thinly sliced), thyme: ¼ oz
2. 

   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 veggie stock concentrate and 1½ cups water (2½ cups for 4 servings). Bring to a simmer.

   olive oil: 2 tsp, salt, pepper, veggie stock concentrate: 2 unit
3. 

   3

   Add mushroom ravioli to pan, spreading into an even layer. Cover and cook ⏱️ 4 minutes . Uncover and continue to cook, spooning stock over ravioli occasionally, until tender ⏱️ 5-6 minutes . TIP: If liquid evaporates before ravioli are tender, add a splash of water to pan; shake pan periodically to keep ravioli from sticking.

   mushroom ravioli: 18 oz
4. 

   4

   Meanwhile, in a small bowl , combine Parmesan cheese , panko breadcrumbs , a drizzle of olive oil, and a pinch of salt and pepper.

   Parmesan cheese: ½ cup, panko breadcrumbs: ½ cup
5. 

   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 is not ovenproof, transfer mixture to a small baking dish .

   sour cream: 1/2 c
6. 

   6

   Evenly sprinkle panko mixture over ravioli. Broil until crust is golden brown and crisp ⏱️ 1-2 minutes . Divide between plates and serve.