• Adjust rack to top position and heat broiler to high or preheat oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.

• Once water is boiling, add ravioli to pot (for 8 servings, cook in batches if necessary). Reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. • Reserve 1 cup pasta cooking water (2 cups for 8), then drain.

• Heat a drizzle of oil in a large pan over medium heat. Add mushrooms, onion, thyme, salt, and pepper. Cook, stirring, until softened, 5-6 minutes. • Stir in cream sauce base, Italian cheese blend, stock concentrates, and 1/3 cup reserved pasta cooking water (2/3 cup for 8 servings). (TIP: If sauce seems too thick, stir in more splashes of pasta cooking water as necessary.) Taste and season with salt and pepper.

• Meanwhile, in a small bowl, combine Parmesan, panko, a drizzle of olive oil, and a pinch of salt and pepper.

• Transfer drained ravioli and sauce to an 8-by-8-inch baking dish (9-by-13- inch baking dish for 8 servings). Gently stir until ravioli are coated and sauce is evenly distributed. • Evenly sprinkle panko mixture over ravioli.

• Broil or bake on top rack until crust is golden brown and crisp, 1-2 minutes. TIP: Watch carefully to avoid burning. • Divide ravioli bake between plates or serve family style directly from baking dish.