One-Pan Ravioli Gratin

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms
  8 oz
• mushroom ravioli
  18 oz
• olive oil
  4 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt
• sour cream
  1/2 c
• thyme
  ½ oz
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit

🍳 Cookware

• medium ovenproof pan
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Thinly slice button mushrooms . Halve, peel, and thinly slice half the yellow onion (save the rest for another use). Strip the thyme leaves off the stems; discard the stems.

   button mushrooms: 8 oz, yellow onion: 1 unit, thyme: ½ oz
2. 

   2

   Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (HINT: If you don't have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, ⏱️ 5-6 minutes , until softened and slightly golden. Season with salt and pepper . Add the veggie stock concentrate and 1½ cups water to the pan. Bring to a simmer.

   olive oil: 4 tsp, salt, pepper, veggie stock concentrate: 2 unit
3. 

   3

   Add the mushroom ravioli to the pan. Cover and cook ⏱️ 4-5 minutes . Uncover and cook, spooning the broth over the ravioli, ⏱️ 5-6 minutes , until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water. TIP: To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

   mushroom ravioli: 18 oz
4. 4

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

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

   5

   Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

   sour cream: 1/2 c
6. 6

   Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler until golden brown, ⏱️ 1-2 minutes . Enjoy!