![Ravioli and mushroom skillet topped with breadcrumbs with some removed and placed on a side plate](https://cdn.statically.io/img/assets.bonappetit.com/photos/6434a4294c497b684ece7fce/1:1/w_2560%2Cc_limit/04102023-ravioli-and-mushroom-skilletst-lede.jpg)
Two beloved store-bought ingredients—frozen cheese ravioli and crispy fried onions—make up the backbone of this quick, cozy one-skillet dinner. By allowing the ravioli to thaw completely before adding them to the pan, you can cook the pasta directly in the creamy thyme-infused mushroom sauce and skip having to boil a separate pot of water. If you’re starting from frozen, don’t fret; just cook your ravioli an additional 2 minutes. The Parmesan and fried onion topping gets even toastier after a stint under the broiler, and a bit of lemon zest keeps the whole thing feeling bright.
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What you’ll need
Large Skillet
$74 At Amazon
Wooden Spoon
$7 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
1
8
1
3
¼
2
3
½
1¼
2
2
1
Preparation
Step 1
Heat broiler. Heat 1 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Cook 8 oz. button mushrooms, sliced ½" thick, stirring occasionally, until lightly browned, about 2 minutes. Add 1 large shallot, finely chopped, and 3 garlic cloves, finely chopped; cook, stirring often, until just starting to soften, about 1 minute. Pour in ¼ cup dry white wine and cook, scraping up any browned bits, until liquid is evaporated, about 2 minutes.
Step 2
Add 2 cups heavy cream, 3 Tbsp. thyme leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and season generously with freshly ground pepper. Bring to a bare simmer and add 1 cup finely grated Parmesan and stir to combine. Add two 9-oz. packages fresh or frozen, thawed cheese ravioli and cook, stirring to melt cheese and coat ravioli, until sauce thickens slightly, about 2 minutes. Remove from heat.
Step 3
Crush 2 cups store-bought fried onions (about 3.5 oz.) in a small bowl to panko-size pieces. Add 1 tsp. finely grated lemon zest and remaining ¼ cup finely grated Parmesan and toss to combine; season with pepper. Sprinkle over ravioli mixture and broil until lightly browned and crisp on top, 2–3 minutes.
Leave a Review
Reviews (6)
Back to TopThis was quick, easy, and delicious!
Anonymous
Pacific Northwest
4/25/2023
This dish is yummy! I used baby portobellos because I love them.
Beebah
Raleigh, NC
4/30/2023
Super easy and oh so tasty! I didn't have enough fresh thyme so I used 2 tbsp of fresh and a tsp of dried. Next time I might use all dried.
Bridget from MN
Wayzata, MN
4/30/2023
2 cups of cream?! Seriously, Bon Appetit, is there not a way to make tasty pasta without using a full 1/2 cup of cream per person? I could even see making such a rich dish for a special occasion, but it doesn't seem quite right for a weeknight meal. I'll stick with this recipe from a couple of years ago, which is super rich and satisfying, without being quite so crazy: <a href="https://www.bonappetit.com/recipe/stovetop-mushroom-lasagna" target="_blank" rel="noopener noreferrer ugc">https://www.bonappetit.com/recipe/stovetop-mushroom-lasagna</a>
Kathy
New York, NY
5/1/2023
Silly question....you add the ravioli uncooked? It cooks adequately in the simmering cream/parmesan?
Laura
Chuco Town
5/8/2023
Is there a substitute for the heavy cream for those of us who are lactose intolerant.? Thanks
Anonymous
Austin Texas
8/21/2023