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!
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.
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.
- You can swap ravioli for other types of pasta like tortellini or orecchiette.
- To enhance the flavor, try adding white wine (after you added the garlic and shallot) to deglaze the skillet.
- Make extra sauce by doubling the recipe, it’s perfect for leftovers to enjoy for lunch the next day.
- Serve alongside a simple leafy salad topped with a balsamic dressing for a fresh accompaniment.
- For a vegetarian pasta dish have a look at my Pasta Alla Norma. For another chorizo recipe check Italian Sausage and Chorizo Rigatoni, Creamy Chicken with Corn and Chorizo or Cheese Polenta with Chorizo and Shrimp.
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.
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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
- 1.1 pounds/500 g fresh ricotta ravioli, or your favorite filling
- 9 ounces/250 g mushrooms, sliced
- 1 tbsp olive oil
- 5 ounces/150 g spicy Spanish chorizo sausage, diced
- 1 tbsp unsalted butter
- 1 tsp each: salt, black pepper
- 6 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tbsp chopped parsley
- 1 cup/240 ml heavy cream
- 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!
Amount Per Serving: Calories: 653Total Fat: 53gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 150mgSodium: 1191mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 29g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.