Mushroom Chorizo Ravioli
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.
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.