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.
What you’ll need
Large Skillet
$90 At Amazon
Wooden Spoon
$9 At Amazon
Microplane Grater
$19 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
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.
