Ravioli and Mushroom Skillet

Heat broiler. Heat 1 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Cook 8 oz. button mushrooms, sliced ½" thick, stirring occasionally, until lightly browned, about 2 minutes. Add 1 large shallot, finely chopped, and 3 garlic cloves, finely chopped; cook, stirring often, until just starting to soften, about 1 minute. Pour in ¼ cup dry white wine and cook, scraping up any browned bits, until liquid is evaporated, about 2 minutes.

Add 2 cups heavy cream, 3 Tbsp. thyme leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and season generously with freshly ground pepper. Bring to a bare simmer and add 1 cup finely grated Parmesan and stir to combine. Add two 9-oz. packages fresh or frozen, thawed cheese ravioli and cook, stirring to melt cheese and coat ravioli, until sauce thickens slightly, about 2 minutes. Remove from heat.

Crush 2 cups store-bought fried onions (about 3.5 oz.) in a small bowl to panko-size pieces. Add 1 tsp. finely grated lemon zest and remaining ¼ cup finely grated Parmesan and toss to combine; season with pepper. Sprinkle over ravioli mixture and broil until lightly browned and crisp on top, 2–3 minutes.