{"id":1378,"date":"2024-05-27T12:49:14","date_gmt":"2024-05-27T12:49:14","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/ravioli-and-mushroom-skillet\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"ravioli-and-mushroom-skillet","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/ravioli-and-mushroom-skillet\/","title":{"rendered":"Ravioli and Mushroom Skillet"},"content":{"rendered":"

Two beloved store-bought ingredients\u2014frozen cheese ravioli and crispy fried onions\u2014make 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\u2019re starting from frozen, don\u2019t 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.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

Tbsp. extra-virgin olive oil<\/div>\n

8<\/p>\n

oz. button mushrooms, sliced \u00bd” thick<\/div>\n

1<\/p>\n

large shallot, finely chopped<\/div>\n

3<\/p>\n

garlic cloves, finely chopped<\/div>\n

\u00bc<\/p>\n

cup dry white wine<\/div>\n

2<\/p>\n

cups heavy cream<\/div>\n

3<\/p>\n

Tbsp. thyme leaves<\/div>\n

\u00bd<\/p>\n

tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/div>\n
Freshly ground pepper<\/div>\n

1\u00bc<\/p>\n

cups finely grated Parmesan, divided<\/div>\n

2<\/p>\n

9-oz. packages fresh or frozen, thawed cheese ravioli<\/div>\n

2<\/p>\n

cups store-bought fried onions (about 3.5 oz.)<\/div>\n

1<\/p>\n

tsp. finely grated lemon zest<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat broiler. Heat 1 Tbsp. extra-virgin olive oil<\/strong> in a large ovenproof skillet over medium. Cook 8 oz. button mushrooms, sliced \u00bd” thick<\/strong>, stirring occasionally, until lightly browned, about 2 minutes. Add 1 large shallot, finely chopped<\/strong>, and 3 garlic cloves, finely chopped<\/strong>; cook, stirring often, until just starting to soften, about 1 minute. Pour in \u00bc cup dry white wine<\/strong> and cook, scraping up any browned bits, until liquid is evaporated, about 2 minutes.<\/p>\n

    Step 2<\/h4>\n

    Add 2 cups heavy cream<\/strong>, 3 Tbsp. thyme leaves<\/strong>, and \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong> and season generously with freshly ground pepper<\/strong>. Bring to a bare simmer and add 1 cup finely grated Parmesan<\/strong> and stir to combine. Add two 9-oz. packages fresh or frozen, thawed cheese ravioli<\/strong> and cook, stirring to melt cheese and coat ravioli, until sauce thickens slightly, about 2 minutes. Remove from heat.<\/p>\n

    Step 3<\/h4>\n

    Crush 2 cups store-bought fried onions (about 3.5 oz.)<\/strong> in a small bowl to panko-size pieces. Add 1 tsp. finely grated lemon zest<\/strong> and remaining \u00bc cup finely grated Parmesan<\/strong> and toss to combine; season with pepper. Sprinkle over ravioli mixture and broil until lightly browned and crisp on top, 2\u20133 minutes.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Two beloved store-bought ingredients\u2014frozen cheese ravioli and crispy fried onions\u2014make 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 […]<\/p>\n","protected":false},"author":2,"featured_media":1379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1378"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1378\/revisions"}],"predecessor-version":[{"id":5126,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1378\/revisions\/5126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1379"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}