Creamy Mushroom Ravioli Gratin Bake

🥘 Ingredients

• button mushrooms
  12 oz
• cooking oil
  1 tbsp
• cream sauce base
  1 c
• dried thyme
  1 tsp
• italian cheese blend
  1 c
• mushroom ravioli
  1 lb
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large pan
• small bowl
• baking dish

1. 

   1

   Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Trim and thinly slice button mushrooms . Halve, peel, and thinly slice yellow onion .

   button mushrooms: 12 oz, yellow onion: 1 unit
2. 

   2

   Once water is boiling, add mushroom ravioli to pot. Reduce heat to low. Cook until ravioli are tender and floating, ⏱️ 3 minutes . Reserve 1 cup pasta cooking water, then drain.

   mushroom ravioli: 1 lb
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium heat. Add mushrooms, onion, dried thyme , salt, and pepper. Cook, stirring, until softened, ⏱️ 5 minutes . Stir in cream sauce base , italian cheese blend , mushroom stock concentrate , and ⅓ cup reserved pasta water. If sauce seems too thick, stir in more pasta water. Taste and season with salt and pepper.

   cooking oil: 1 tbsp, dried thyme: 1 tsp, cream sauce base: 1 c, italian cheese blend: 1 c, mushroom stock concentrate: 1 unit
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, olive oil: 1 tbsp
5. 

   5

   Transfer drained ravioli and sauce to an 8-by-8-inch baking dish . Gently stir until ravioli are coated and sauce is evenly distributed. Evenly sprinkle panko mixture over ravioli.
6. 

   6

   Broil or bake on top rack until crust is golden brown and crisp, ⏱️ 1 minutes . Watch carefully to avoid burning. Divide between plates or serve family style directly from dish.