Mushroom Chorizo Ravioli Recipe
Savor the rich and bold flavors of our Mushroom Chorizo Ravioli, a perfect blend of spicy Spanish chorizo, earthy mushrooms, and creamy sauce tossed with delicate fresh ricotta ravioli. This quick stovetop meal delivers a satisfying gourmet experience that’s easy to prepare any night of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Italian Fusion
Ingredients
Scale
Main Ingredients
- 1.1 pounds fresh ricotta ravioli (or with your favorite filling)
- 9 ounces mushrooms, sliced
- 5 ounces spicy Spanish chorizo sausage, diced
- 6 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tablespoons chopped parsley
For Cooking and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Boil the water. Bring a large pot of salted water to a rolling boil to cook the ravioli later.
- Prepare the ingredients. Mince the garlic, finely chop the shallot, slice the mushrooms, dice the chorizo, and chop the parsley while the water heats.
- Brown the mushrooms. Heat a skillet over medium-high heat. Add the sliced mushrooms and cook until they release moisture. Add olive oil and continue cooking until they turn golden brown. Remove mushrooms from the skillet and set aside.
- Cook the chorizo. In the same skillet, add the diced chorizo and unsalted butter. Cook until the chorizo is crispy, about 1-2 minutes.
- Sauté aromatics. Reduce heat to medium, then add salt, black pepper, minced garlic, and chopped shallot to the skillet. Cook for 2 minutes until fragrant.
- Combine ingredients. Stir in the chopped parsley and the browned mushrooms, mixing thoroughly with the chorizo and aromatics.
- Simmer with cream. Pour in the heavy cream and let the sauce simmer gently over low heat for 3 minutes to thicken and meld flavors.
- Cook the ravioli. While the sauce simmers, add the fresh ricotta ravioli to the boiling salted water and cook for 2-3 minutes until tender. Drain the ravioli carefully.
- Toss ravioli with sauce. Add the cooked ravioli to the skillet with the chorizo mushroom cream sauce. Toss gently to coat evenly.
- Serve and garnish. Finish the dish with extra chopped parsley and freshly ground black pepper. Serve immediately and enjoy your rich, creamy Mushroom Chorizo Ravioli!
Notes
- Use fresh ricotta ravioli or your preferred ravioli filling for best results.
- Adjust the amount of chorizo based on desired spiciness.
- For a lighter version, substitute heavy cream with half-and-half, though sauce richness will be reduced.
- Make sure not to overcook the ravioli – fresh ravioli cooks quickly.
- Leftover sauce can be stored separately for up to 3 days in the fridge.
Keywords: mushroom ravioli,chorizo pasta,ricotta ravioli,creamy pasta,spicy chorizo recipe,easy Italian dinner,mushroom chorizo sauce
Find it online: https://thedishspot.com/mushroom-chorizo-ravioli-recipe/
