Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Thinly slice the mushrooms. Halve, peel, and thinly slice half the onion (save the rest for another use). Strip the thyme leaves of the stems. Discard the stems.

Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (HINT: If you don’t have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, for 5-6 minutes, until softened and slightly golden. Season with salt and pepper. Add the stock concentrate and 11/2 cups water to the pan. Bring to a simmer.

Add the ravioli to the pan. Cover and cook 4-5 minutes. Uncover and cook, spooning the broth over the ravioli, for 5-6 minutes, until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water. TIP: To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

Make the Parmesan breadcrumbs: Meanwhile, combine the panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

Broil: Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler for 1-2 minutes, until golden brown. Enjoy!