Introduction

This Mushroom Chorizo Ravioli is a flavorful and comforting dish combining spicy Spanish chorizo with earthy mushrooms and creamy ricotta-filled ravioli. It’s perfect for a hearty weeknight dinner or a special occasion that impresses with minimal effort.

A large red pot filled with about two layers of round ravioli pasta, each ravioli in a pale yellow color with slightly crinkled edges, covered in a creamy light orange sauce. Mixed in are small pieces of browned meat, sliced light brown mushrooms, and bits of fresh green herbs sprinkled all over. A wooden spoon is resting in the pot, partly lifting some ravioli, showing the sauce's smooth texture. The pot is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 pounds fresh ricotta ravioli (or with your favorite filling)
9 ounces mushrooms, sliced
1 tbsp olive oil
5 ounces spicy Spanish chorizo sausage, diced
1 tbsp unsalted butter
1 tsp salt
1 tsp black pepper
6 garlic cloves, minced
1 shallot, finely chopped
2 tbsp chopped parsley
1 cup heavy cream

Instructions

Step 1: Bring a large pot of salted water to a boil for the ravioli.
Step 2: Prepare your ingredients by mincing the garlic, finely chopping the shallot, slicing the mushrooms, chopping the parsley, and dicing the chorizo.
Step 3: Heat a skillet over medium-high heat. Add the sliced mushrooms and cook until they begin to release their moisture. Then add the olive oil and continue cooking until the mushrooms are golden brown. Remove them from the skillet and set aside.
Step 4: In the same skillet, add the diced chorizo and butter. Cook for 1-2 minutes until the chorizo becomes crispy.
Step 5: Reduce the heat to medium and stir in the salt, black pepper, minced garlic, and chopped shallot. Cook for about 2 minutes until fragrant.
Step 6: Add the chopped parsley and cooked mushrooms back into the skillet, stirring to combine.
Step 7: Pour in the heavy cream and simmer the sauce over low heat for 3 minutes to let the flavors meld.
Step 8: While the sauce simmers, add the ravioli to the boiling water and cook for 2-3 minutes until they float to the top. Drain gently.
Step 9: Add the cooked ravioli to the skillet with the chorizo mushroom sauce and toss gently to coat evenly.
Step 10: Finish by sprinkling with additional parsley and freshly ground black pepper. Serve immediately and enjoy!

Tips & Variations

If you prefer a milder flavor, use sweet chorizo or substitute with Italian sausage.
For a richer sauce, sprinkle some grated Parmesan or Pecorino cheese before serving.
Try adding a splash of white wine to the sauce after cooking the shallots for an extra depth of flavor.
Use gluten-free ravioli or homemade pasta to accommodate dietary preferences.

Storage

Store any leftover ravioli with sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water if the sauce thickens too much.

How to Serve

A white bowl filled with five round, yellow ravioli pieces with ruffled edges, covered in a creamy orange sauce mixed with small chunks of brown mushrooms, diced orange-brown bacon, and green herbs sprinkled on top; a silver fork resting on the right side of the bowl, piercing a mushroom piece covered in sauce; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ravioli for this recipe?

Fresh ravioli is ideal for this dish due to its tender texture and quick cooking time, but you can use dried ravioli; just follow the package instructions for cooking times and adjust accordingly.

Is it possible to make this dish vegetarian?

Yes, omit the chorizo and increase the mushrooms or add smoked paprika for a smoky flavor. You can also include other vegetables like spinach or roasted red peppers for added taste and texture.