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Mushroom Chorizo Ravioli Recipe
Ash Tyrrell

Mushroom Chorizo Ravioli Recipe

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.