Mushroom Chorizo Ravioli

Total Time: 20 minutes

4.86 from 7 votes

Chorizo mushroom ravioli. An easy, delicious dish using store-bought ravioli and simple ingredients. This creamy mushroom sauce bursts with flavor and has a mild spicy touch. Mixing Spanish chorizo with mushrooms adds a nice bite and a great kick! You’ll love this 20-minute meal!

chorizo mushroom ravioli

Easy Sauce for Ravioli

Take your dinner game up a notch with this fast and flavorful ravioli sauce that’s ready in a snap. It’s an incredible blend of smokey chorizo and earthy mushrooms that pairs perfectly well with ricotta-filled ravioli. Whether you use frozen, fresh or homemade ravioli, this sauce will elevate your meal.

Ravioli doesn’t need a complicated sauce. Simple and tasty sauces work wonders with filled pasta! You can try different fillings like ricotta, 4-cheese, burrata or pumpkin to suit your taste.

This recipe is a winner, it’s both delicious and quick, perfect for busy weeknights yet fancy enough to surprise your guests at a dinner party.

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

chorizo mushroom ravioli

How to Make The Best Sauce for Ravioli

This dinner recipe is incredibly easy to make. First, we sauté the mushrooms until they turn golden brown. Once they’re cooked, we remove them from the skillet and crisp up the chorizo. We season it with salt, black pepper, garlic and shallot, and let the flavors develop. To finish, we stir in parsley and cream, while we simmer the sauce for about 3 minutes.

In the meantime, we boil the ravioli for 2 to 3 minutes. After that, we toss the ravioli with the sauce… and dinner is ready!

Ingredients You Need for Chorizo Mushroom Ravioli

  • Ravioli: Use fresh or frozen ravioli with your favorite filling like ricotta, burrata, ricotta + spinach, butternut, mushroom or 4-cheese. 
  • Chorizo: you can use spicy or mild Spanish chorizo. Alternatively, use bacon or pancetta and add 1 tsp smoked paprika.
  • Mushrooms: Cremini mushrooms are the go-to in this recipe, but you can play around and use brown button mushrooms, shiitakes or a mix of wild mushrooms.
  • Cream: Heavy cream is best for this sauce.
  • Garlic and Shallot: Essential for lots of flavor! Use freshly chopped, and try to avoid the pre-chopped stuff.
  • Seasoning: A simple blend of salt and black pepper.
  • Parsley: To add a pop of color and a fresh touch. 
chorizo mushroom ravioli

Helpful tips

chorizo mushroom ravioli

How to store ravioli?

  • Fridge: Leftovers will keep in the refrigerator in an airtight container for up to 3 days.
  • Freezer: Transfer ravioli to an airtight container, and freeze for up to 3 months. When ready to enjoy, thaw overnight, than reheat in a nonstick pan over medium until heated through.
chorizo mushroom ravioli

Love ravioli? Try these next!!

Check out my ravioli recipes for more delicious dinner ideas.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Cooking Video: How to Make Chorizo Mushroom Ravioli

chorizo mushroom ravioli
4.9 from 7 votes

Mushroom Chorizo Ravioli

An easy, tasty dish featuring store-bought ravioli and a flavorful creamy mushroom sauce with a subtle spice from Spanish chorizo. Ready in just 20 minutes!

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings 4
Calories 285

Ingredients 
 

  • 1.1 pounds fresh ricotta ravioli - or with your favorite filling
  • 9 ounces mushrooms - sliced
  • 1 tbsp olive oil
  • 5 ounces spicy Spanish chorizo sausage - diced
  • 1 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 garlic cloves - minced
  • 1 shallot - finely chopped
  • 2 tbsp chopped parsley
  • 1 cup heavy cream

Instructions 

  • Bring a large pot with salted water to a boil.
  • Meanwhile, get your prep done before you start cooking. Mince the garlic cloves, finely chop the shallot, slice the mushrooms, chop the parsley and dice the chorizo sausage.
  • Heat your skillet over medium high, add mushrooms and cook until they start to release moisture. Then add olive oil and cook until golden brown. Remove from skillet.
  • Add chorizo and butter. Cook until crispy, about 1-2 minutes. Next, reduce heat to medium. Add salt, pepper, garlic and shallot. Cook for 2 minutes. Stir in parsley and mushrooms.
  • Pour in cream and simmer for 3 minutes over low.
  • In the meantime, add ravioli to the pot with boiling water. Cook for 2-3 minutes. When ready, drain the ravioli.
  • Add ravioli to the skillet with chorizo mushroom sauce, and toss to combine. Finish off with parsley and freshly ground black pepper. Enjoy!

Video

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 7gProtein: 4gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 603mgPotassium: 306mgFiber: 1gSugar: 4gVitamin A: 966IUVitamin C: 4mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was below!


Comments

6 responses to “Mushroom Chorizo Ravioli”

  1. Resa Avatar
    Resa

    5 stars
    This was really good. We used the crumbled chorizo cause that’s what I could find. And tortellini because that’s what I prefer. Came together easily and had alot of flavor. Thank you!

    1. You’re welcome Resa! Glad you enjoyed!

  2. Laura Avatar
    Laura

    5 stars
    I made this for the first time last night and it was delicious. I had to sun andouille because I couldn’t find Spanish Chorizo and it was still great. I will definitely make again with the chorizo and I will follow the tip about making extra sauce – I could eat the sauce all by itself, it’s that good!

    1. Yay! So glad you enjoyed Laura!

  3. Daneesha Davis Avatar
    Daneesha Davis

    5 stars
    It was delicious! Flavorful. I really needed something that would come together quickly. I added roasted zucchini and squash on the side to up my veggie servings.

    1. Thank you so much Daneesha! I’m thrilled it hit the spot and saved you time. x

4.86 from 7 votes (4 ratings without comment)

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