I love recipes that feel fancy but take little effort, and this Mushroom Chorizo Ravioli is exactly that! The combination of smoky chorizo, earthy mushrooms, and creamy sauce makes every bite rich and satisfying.
The best part? It comes together in just 20 minutes! I first made this on a busy weeknight, craving something indulgent but easy, and it instantly became a favorite. Whether you’re cooking for yourself or entertaining guests, this dish delivers restaurant-quality flavors with minimal effort. Let me walk you through this simple, delicious recipe!
Why You’ll Love This Recipe?
A quick, comforting meal that bursts with flavor!
Ready in Just 20 Minutes
With simple prep and fast cooking, this dish is perfect for busy days. Whether you’re coming home from work or need a last-minute meal idea, this recipe has you covered. No complicated steps—just quick and easy cooking with delicious results!
Customizable & Versatile
Use your favorite ravioli filling, swap chorizo for pancetta, or try a different cheese blend. This recipe works with whatever you have on hand, making it a flexible option. Feel free to experiment with flavors to suit your taste buds!
Rich, Creamy & Satisfying
The creamy mushroom sauce with smoky chorizo creates a luxurious, well-balanced taste. The richness of the cream blends beautifully with the deep, savory notes of chorizo. Each bite is comforting, making this dish perfect for cozy dinners.
Minimal Ingredients, Maximum Flavor
You only need a handful of pantry staples to whip up this delicious meal! With just a few key ingredients, you can create a dish that tastes like it came from a gourmet kitchen. Simple ingredients, yet an explosion of flavor in every bite!
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- 9 oz ravioli (fresh or frozen, any filling)
- 4 oz Spanish chorizo, diced
- 8 oz mushrooms (cremini, shiitake, or a mix), sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
Variations
Want to switch things up? Try these easy variations!
- Dairy-Free: Use coconut cream instead of heavy cream.
- Extra Flavor: Add a splash of white wine when sautéing mushrooms.
- Protein Swap: Use bacon or pancetta instead of chorizo.
Equipment You’ll Need
- Large Skillet: To cook the sauce and combine everything.
- Pot: For boiling ravioli.
- Knife & Cutting Board: For chopping chorizo, mushrooms, and shallots.
- Wooden Spoon: For stirring and combining flavors.
How to Make Mushroom Chorizo Ravioli?
A quick and easy way to elevate ravioli with a rich, creamy sauce!
Sauté the Mushrooms 🌟
Heat a skillet over medium-high heat. Add mushrooms and let them cook until they release moisture. Then, drizzle in olive oil and continue cooking until golden brown. Remove from the pan and set aside.
Cook the Chorizo 🌮
In the same skillet, add diced chorizo and butter. Cook until crispy, about 2 minutes. Reduce heat to medium, then add garlic, shallot, salt, and black pepper. Let everything cook for 2 minutes until fragrant.
Make the Sauce 🍽️
Stir in the sautéed mushrooms and pour in the heavy cream. Let the sauce simmer on low for about 3 minutes, allowing all the flavors to blend beautifully.
Cook the Ravioli 🥝
While the sauce simmers, bring a pot of salted water to a boil. Add ravioli and cook according to the package instructions (about 2-3 minutes for fresh ravioli). Drain and set aside.
Toss and Serve 🌟
Add the cooked ravioli to the skillet and gently toss to coat them in the creamy chorizo mushroom sauce. Garnish with fresh parsley and a crack of black pepper. Serve immediately and enjoy!
Tips for Making the Recipe
Use fresh garlic and shallots to get the best flavor—avoid pre-chopped versions as they lack the same intensity.
Deglaze with white wine after cooking chorizo for extra depth—it enhances the sauce’s richness beautifully.
Don’t overcook ravioli—it should be tender but not mushy, so follow package instructions carefully.
Double the sauce if you want leftovers for the next day—it’s just as delicious when reheated!
Use high-quality chorizo for the best smoky, rich flavor—it makes all the difference!
How to Serve Mushroom Chorizo Ravioli?
Make it a complete meal with these serving ideas!
- Pair it with a simple arugula salad dressed in balsamic vinaigrette.
- Serve with a slice of crusty bread to soak up the extra sauce.
- Sprinkle with grated Parmesan or crumbled feta for an extra cheesy kick.
Nutritional Information
A satisfying dish that’s rich and flavorful!
- Calories: ~285 per serving
- Protein: ~4g
- Carbohydrates: ~7g
- Fat: ~28g
Make Ahead and Storage
This dish tastes just as delicious the next day!
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of cream or milk to restore its creamy texture.
Freezing
Freeze the cooked dish in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and warm it in a pan over medium heat.
This Mushroom Chorizo Ravioli is the ultimate comfort food—quick, creamy, and packed with flavor. Try it tonight, and let me know how you like it! 🌟
For a visual guide, watch the full recipe video here:
Mushroom Chorizo Ravioli
Ingredients
- 9 oz ravioli fresh or frozen, any filling
- 4 oz Spanish chorizo diced
- 8 oz mushrooms cremini, shiitake, or a mix, sliced
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley chopped
Instructions
- Heat a skillet over medium-high heat. Add mushrooms and let them cook until they release moisture. Then, drizzle in olive oil and continue cooking until golden brown. Remove from the pan and set aside.
- In the same skillet, add diced chorizo and butter. Cook until crispy, about 2 minutes. Reduce heat to medium, then add garlic, shallot, salt, and black pepper. Let everything cook for 2 minutes until fragrant.
- Stir in the sautéed mushrooms and pour in the heavy cream. Let the sauce simmer on low for about 3 minutes, allowing all the flavors to blend beautifully.
- While the sauce simmers, bring a pot of salted water to a boil. Add ravioli and cook according to the package instructions (about 2-3 minutes for fresh ravioli). Drain and set aside.
- Add the cooked ravioli to the skillet and gently toss to coat them in the creamy chorizo mushroom sauce. Garnish with fresh parsley and a crack of black pepper. Serve immediately and enjoy!
Notes
- Pair it with a simple arugula salad dressed in balsamic vinaigrette.
- Serve with a slice of crusty bread to soak up the extra sauce.
- Sprinkle with grated Parmesan or crumbled feta for an extra cheesy kick.
