Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil over high heat.

While waiting for the water to boil, finely chop your shallot, mince the garlic, slice the mushrooms, and dice the chorizo.

In a large skillet, heat a drizzle of olive oil over medium-high heat, add the sliced mushrooms and sauté until golden.

In the same skillet, add the diced chorizo along with unsalted butter, and cook until crispy.

Reduce the heat to medium-low, add minced garlic, chopped shallot, salt, and black pepper, sauté until fragrant.

Return the sautéed mushrooms to the skillet, add chopped parsley, pour in the heavy cream, and let simmer to thicken.

Gently add the fresh ravioli into the boiling pot and cook until they float to the surface.

Drain the cooked ravioli, add them to the skillet with the creamy sauce, toss gently, and garnish with parsley.