I remember the first time I made this Mushroom Chorizo Ravioli—it was one of those nights when I wanted something indulgent but didn’t feel like spending hours in the kitchen.

The smoky chorizo, tender mushrooms, and silky cream sauce came together so quickly, yet tasted like I’d spent all day cooking. The aroma alone had me hovering over the skillet, impatient for that first bite.

Now, this dish has become one of my go-to weeknight heroes. Every forkful is rich, satisfying, and just a little bit fancy without any of the fuss.

Ingredients

Here’s what you’ll need, along with a few tips from my own kitchen.

9 oz fresh or frozen ravioli – I prefer fresh for the best texture, but frozen works if you adjust cooking time.
4 oz Spanish chorizo, diced – Go for high-quality chorizo; it’s the heart of the flavor.
8 oz mushrooms (cremini, shiitake, or mixed), sliced – Fresh mushrooms are best; avoid canned as they’re too watery.
1 cup heavy cream – Creates that rich, velvety sauce.
2 cloves garlic, minced – Freshly minced for maximum aroma.
1 small shallot, finely chopped – Adds subtle sweetness to balance the smoky chorizo.
1 tbsp olive oil – Helps mushrooms brown beautifully.
1 tbsp butter – Adds depth to the sauce.
1/2 tsp salt – Adjust to taste, especially if your chorizo is salty.
1/4 tsp black pepper – Freshly ground for a more robust kick.
2 tbsp parsley, chopped – Brightens the dish with freshness.

Note: This recipe serves about 3–4 people.

Variations

If you want to switch things up, here are some fun ideas:

Dairy-Free: Swap heavy cream for coconut cream for a rich, dairy-free version.
Extra Flavor: Deglaze the pan with a splash of white wine after cooking the chorizo.
Protein Swap: Pancetta or smoky bacon work wonderfully instead of chorizo.
Veggie Boost: Stir in a handful of baby spinach right before serving.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You’ll Need

Large Skillet – For cooking the chorizo, mushrooms, and sauce together.
Medium Pot – To boil the ravioli.
Knife & Cutting Board – For chopping vegetables and chorizo.
Wooden Spoon – Perfect for stirring without scratching your pan.

How to Make Mushroom Chorizo Ravioli?

Making this dish is a breeze, and it’s all about layering flavors from start to finish.

Sauté the Mushrooms

Place your skillet over medium-high heat and add the mushrooms. Let them cook without stirring at first so they can release their moisture. Once they start to brown, drizzle in olive oil and continue until golden. Transfer them to a plate and set aside.

Cook the Chorizo

In the same skillet, melt the butter and add the diced chorizo. Let it sizzle until crispy, which takes about two minutes. Lower the heat slightly, then add garlic, shallot, salt, and pepper. Stir until everything smells wonderfully fragrant.

Make the Sauce

Return the mushrooms to the pan and pour in the heavy cream. Stir gently, letting the sauce simmer on low for about three minutes so the flavors blend into a smooth, creamy base.

Cook the Ravioli

Meanwhile, bring a pot of salted water to a boil. Drop in the ravioli and cook according to the package directions—usually 2–3 minutes for fresh or a bit longer for frozen. Drain them well.

Toss and Serve

Add the cooked ravioli straight into the sauce, tossing gently to coat every piece. Sprinkle with chopped parsley and, if you like, another twist of black pepper. Serve immediately while it’s still hot and creamy.

Additional Tips for Making This Recipe Better

From my own trial and error, here’s what makes this recipe shine:

Always use fresh garlic and shallots—pre-chopped loses its punch.
Don’t rush the mushrooms; letting them brown properly adds so much flavor.
If you have time, let the sauce rest for two minutes before serving—it thickens beautifully.
A pinch of smoked paprika can boost the chorizo’s smoky depth.
Double the sauce if you like it extra creamy or plan on leftovers.

How to Serve Mushroom Chorizo Ravioli?

I like serving this in warm, shallow bowls so the sauce pools around the ravioli. A sprinkle of Parmesan or even crumbled feta on top adds a lovely salty note. Pair it with a crisp green salad dressed in balsamic vinaigrette, and don’t forget crusty bread to mop up that sauce—it’s too good to waste!

Nutritional Information

Here’s a rough idea of the nutrition per serving:

Calories: ~285
Protein: ~4g
Carbohydrates: ~7g
Fat: ~28g

Make Ahead and Storage

Refrigeration

If you have leftovers, store them in an airtight container for up to three days. To reheat, warm gently in a skillet with a splash of cream or milk to bring back the sauce’s silky texture.

Freezing

You can freeze this dish for up to three months. Defrost overnight in the fridge, then reheat on the stove over medium heat until warmed through.

Why You’ll Love This Recipe?

This isn’t just another pasta dish—it’s comfort food with flair.

Fast but Fancy: Perfect for when you want restaurant-quality food in just 20 minutes.
Customizable: Works with different ravioli fillings or proteins.
Rich and Satisfying: Creamy sauce meets smoky chorizo for pure comfort.
Minimal Ingredients: Simple pantry staples create incredible flavor.

Ash Tyrrell