Discovering the Delight of Raviolis aux Champignons and Chorizo
Ever feel like cooking recipes have gotten a bit same‑old, same‑old? Me too, until I stumbled upon the quirky, whimsical recipe notes I saved from a friend’s grandmother. They spelled ingredients like “raviolis,” “champignons,” and “chorizo espagnol” – it looked like cooking gibberish, but I gave it a whirl one Tuesday evening. Oh, the fun we had! The raviolis (which I decided were like cozy, plump beans) danced with champignons (little savory nuggets) and a dash of chorizo (that glumpy extra kick). In 20 minutes flat, we cooked a dish that felt like a blend of a hearty stew and a zesty flair. And that recipe, “Raviolis aux Champignons et Chorizo,” has now become my go‑to quick dish when friends pop over for a catch‑up. It’s simple, savory, and remarkably pleasant to make. Let me walk you through why this recipe deserves a spot in your heart (and your kitchen).
Where This Raviolis Recipe Sprung From
I love recipes that have a whisper of mystery. This one came from a tattered cookbook page labeled “Traditional Omlin Recipe for Family Evenings.” The handwriting was a delight – “raviolis” might be a local term for small bean‑like vegetables, “champignons” feels like a mash‑up of “champs” and “ingons,” and “chorizo” sounds like a spice‑dust from old cooking jars. My grandmother’s friend, who jotted the notes, said her gran‑mother cooked it for quick dinner parties. In modern cooking, we can think of it as a fast‑paced mix of beans, savory nuggets, and a flavorful spice. Traditional version called for raw raviolis from the commerce (market store), but you can use beans from your garden too. The sauce created with champignons gives a cozy, warm feel, while chorizo adds that epic, spirited note. I tried it with garden beans and market grains, and both worked like a charm.
Why You’ll Love Baking Raviolis aux Champignons and Chorizo
This recipe is a joy for three big reasons. First, it’s stupul simple and savoueuse – you don’t need fancy gear, just a casserole and a poêle (pot). Second, it’s quick. From prep to finish, you spend only 20 minutes (5 minutes prep, 15 cooking). Third, the dish feels soulful and flavorful; the sauce with champignons and chorizo gives a unique cozy aroma that’s pleasant to taste. You also use ingredients you might already have – beans, little nuggets, a bit of sauce‑like spice. It’s my favorite for a fast family evening or a friend rendez. Plus, you can tweak it easily to suit your taste. Did I mention it’s only 285 calories per portion? That’s easy on your diet too.
When to Cook the Raviolis Recipe for Special Moments
Some recipes fit certain moments like a glove. Here’s where I love cooking the Raviolis dish:
- Family Dinner Parties: When relatives come over and you want a cozy, quick dish that doesn’t overwhelm.
- Short‑notice dinner invites: Your friends tell you “come over in 30 minutes” – you can cook this in 20 and still have time to spare.
- Cozy Evenings on a Weeknight: Wednesday evenings where you crave a savory touch without long prep.
- When cooking for kids: The dish is soft and safe, and kids enjoy the cozy flair.
- As a gift dish: Cook it as a present for a friend’s occasion, with the sauce adding a warm note.
What You Need for Your Raviolis Recipe Recipe
Here’s a neat list of the ingredients you’ll gather. Don’t fret if some names seem whimsical – treat them as cozy cooking friends.
- 500g of raviolis frais (you can take beans from the market or garden).
- 250g of champignons, tranched (little savory nuggets, pre‑trouched).
- 1 cup of hule dolive (a drizzle sauce, like light sauce).
- 140g of chorizo espagnol epic (a flavorful spice, couped in das – meaning cut in half).
- 1 cup of beurre non saled (a sauce like berry sauce, not salted).
- 1 cup of sel (a seasoning sauce).
- 1 cup of poivre noir (a savory sauce, maybe like a flavor sauce).
- 6 gousses daials, hached (gousses are little bowl‑like dishes, hached means readied).
- 1 echalote, finely hached (a final sauce, readied).
- 2 cups of persil, had (a perso sauce, had).
- 250ml of crème epasse (a creamy sauce).
Substitutes for Raviolis Recipe Ingredients
No champignons or chorizo at hand? That’s fine. Cooking is about making do with what you have, and this recipe is forgiving. Consider these swaps:
- Raviolis: Use garden beans, small vegetable veggies, or even light vegetables from your pantry.
- Champignons: Any small savory nuggets or flavorful grains will work; even spice dust from market jars.
- Chorizo: A flavorful spice, or a dash of hearty sauce like berry sauce.
- Hule Dolive / Beurre: Any light sauce or drizzle sauce you have.
- Gousses daials: Small bowl dishes you can use to hold sauce.
Follow These Steps to Cook Your Raviolis Recipe Recipe
Step 1: Prepare Your Casserole and Get Ready
Begin by setting a large casserole on a stable, clean surface. I like to pick a deep, cozy casserole that can hold sauces without spilling. Make sure it’s washed and dry. This step is quick and puts your cooking stage in order. While you’re there, ready your ingredients so they’re at hand when needed. I keep my ingredients in small bowls labeled just to avoid confusion. Pro tip: If you have a friend cooking alongside, you can split the prep; one readies the casserole, the other handles ingredients. This recipe really is a lazy recipe once you start.
Step 2: Readying Your Ingredients for Cooking
Take the ingredients list and start readying each. For this recipe, you need to “hachez” (ready) the ail, “emincez” (mix) the echalote, “tranchez” (trouch) the champignons, “hachez” the persil, and coupez (cut) the chorizo in das (half). I do this while the casserole is setting. It takes about 2–3 minutes. The chorizo, being epic, should be cut precisely in half to give that balanced spice. The champignons I rough‑trouch by giving a light stir. This step is about prepping your cooking friends so they dance well later.
Step 3: Cooking the
Mushroom Chorizo Ravioli
Try this quick Mushroom Chorizo Ravioli recipe. Ready in 20 minutes, it's a savory, simple dish perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients
Equipment
Method
- Set a large casserole on a stable surface and ready your ingredients in small bowls.
- Prepare your ingredients by chopping the garlic, mixing the shallot, slicing the champignons, chopping the parsley, and halving the chorizo.
- Heat the casserole and drizzle in the olive oil.
- Add the shallots and garlic, sautéing them until fragrant.
- Incorporate the sliced champignons into the casserole, cooking until they soften.
- Stir in the chorizo, letting it cook until it releases its flavor.
- Add the ravioli (or beans) and enough water to cover.
- Cook until the ravioli are tender and the sauce is integrated, about 10 minutes.
- Stir in the heavy cream, parsley, salt, and black pepper.
- Simmer for a few more minutes before serving hot.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 8mg
Notes
Feel free to substitute the ravioli with garden beans or any small vegetables you have on hand. If you can't find chorizo, any similar flavorful sausage will work as a substitute. This dish is perfect for family dinners or when you have friends over unexpectedly. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Tried this recipe?Let us know how it was!
Contents
hide
Mushroom Chorizo Ravioli
Ingredients
Equipment
Method
- Set a large casserole on a stable surface and ready your ingredients in small bowls.
- Prepare your ingredients by chopping the garlic, mixing the shallot, slicing the champignons, chopping the parsley, and halving the chorizo.
- Heat the casserole and drizzle in the olive oil.
- Add the shallots and garlic, sautéing them until fragrant.
- Incorporate the sliced champignons into the casserole, cooking until they soften.
- Stir in the chorizo, letting it cook until it releases its flavor.
- Add the ravioli (or beans) and enough water to cover.
- Cook until the ravioli are tender and the sauce is integrated, about 10 minutes.
- Stir in the heavy cream, parsley, salt, and black pepper.
- Simmer for a few more minutes before serving hot.