claire freehafer

ingredients

• 18 oz mushroom ravioli
• 16 oz button mushrooms, thinly sliced
• 1 yellow onion, thinly sliced
• ½ oz thyme leaves
• veggie stock
• ¼ c panko breadcrumbs
• ½ c parmesan cheese
• 8 tbsp sour cream
• 4 tsp olive oil

instructions

1. preheat broiler to high or oven to 500 degrees. 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.

2. 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. shake pan occasionally to keep ravioli from sticking.

3. while ravioli cook, combine ¼ cup panko, parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

4. add sour cream to pan and gently stir to coat ravioli and create a thick sauce. 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.

5. sprinkle crust mixture over ravioli. broil or bake until crust is golden and crisp, 1-2 minutes. divide between plates and serve.