Ravioli and Mushroom Skillet

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.