ingredients
- 18 oz mushroom ravioli
- 16 oz button mushrooms, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 oz thyme leaves
- veggie stock
- ¼ c panko breadcrumbs
- 1/2 c parmesan cheese
- 8 tbsp sour cream
- 4 tsp olive oil
instructions
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.
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.
while ravioli cook, combine ¼ cup panko, 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. 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.