Name: Ravioli and Mushroom Skillet
Total time: 25 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. extra-virgin olive oil; 8 oz. button mushrooms, sliced ½" thick; 1 large shallot, finely chopped; 3 garlic cloves, finely chopped; ¼ cup dry white wine; 2 cups heavy cream; 3 Tbsp. thyme leaves; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; Freshly ground pepper; 1¼ cups finely grated Parmesan, divided; 2 9-oz. packages fresh or frozen, thawed cheese ravioli; 2 cups store-bought fried onions (about 3.5 oz.); 1 tsp. finely grated lemon zest

Ravioli and mushroom skillet topped with breadcrumbs with some removed and placed on a side plate

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Beth Pakradooni

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
$18 At Amazon

Recipe notes

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