---
title: One-Pot Ravioli Bake
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-ravioli-gratin-w48-581222a8c7262876ca1aab02
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
  - Wheat
tags:
  - Child Friendly
  - Veggie
  - Kid Friendly
rating: 4.5
rating_count: 692
source_chef: Recipe Development Team
nutrition:
  calories: 445
  protein: 22
  fat: 22
  saturated fat: 13
  carbohydrates: 42
  sugar: 3
  fiber: 3
  cholesterol: 82
  sodium: 806
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/one-pot-ravioli-bake.avif"
---
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice @yellow onion{1}(thinly sliced). Strip @thyme{¼%oz}(leaves stripped) off stems (you’ll want about 1½ TBSP). Discard stems.

Heat @butter{2%tbsp} in a #large pan{} over medium heat. Add thyme and onions, and cook until softened, ~{5%minutes}. Season with @salt{} and @pepper{}. Add @veggie stock concentrate{2%unit} and @water{2½%cup}, and bring to a simmer.

Add @spinach and ricotta ravioli{18%oz} to pan, cover, and cook ~{3%minutes}. Uncover and increase heat to high. Spoon broth over ravioli until they’re tender and broth is thickened and reduced, ~{5%minutes}. If broth evaporates before ravioli are tender, add a splash of @water{}. To keep ravioli from sticking, shake pan occasionally.

In a #small bowl{}, combine @panko breadcrumbs{½%cup}, @Parmesan cheese{½%cup}, a large drizzle of @olive oil{2%tsp}, and a pinch of @salt{} and @pepper{}.

Remove pan from heat. Carefully fold @sour cream{8%tbsp} and @spinach{5%oz} into ravioli until thoroughly combined with broth. Season with @salt{} and @pepper{}. TIP: You should have a thick, creamy sauce and wilted spinach. If the sauce is too thick, add a splash of @water{}.

If you’re not using an ovenproof pan, transfer mixture to #baking dish{}. Sprinkle with Parmesan breadcrumbs, and broil until golden brown, ~{2%minutes}.