epicurious4.7
Ravioli and Mushroom Skillet
Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
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.
. extra-virgin olive oil1 Tbsp. button mushrooms, sliced ½" thick8 ozlarge shallot, finely chopped1
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.
heavy cream2 cups. thyme leaves3 TbspFreshly ground pepper9-oz. packages fresh or frozen, thawed cheese ravioli2
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.
store-bought fried onions (about 3.5 oz.)2 cups. finely grated lemon zest1 tsp
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