Gather all your ingredients: mince garlic, chop shallot, slice mushrooms, and dice chorizo.

Heat a skillet over medium-high heat and add olive oil. Sauté mushrooms for 5-7 minutes until golden brown and set aside.

In the same skillet, add chorizo and butter, cooking for 4-5 minutes until crispy.

Add salt and black pepper, stir in garlic and shallot, and sauté for 2 minutes until fragrant.

Return mushrooms to the skillet, add parsley, pour in cream, and let it simmer for 3 minutes.

Boil salted water in a large pot and cook ravioli according to package instructions, typically 2-3 minutes.

Combine ravioli with the sauce, adding reserved pasta water if necessary, and serve garnished with parsley and black pepper.