Bring a large pot of salted water to a rolling boil over high heat.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 9 ounces of sliced cremini mushrooms and sauté until golden brown and tender, about 4-5 minutes. Transfer mushrooms to a plate and set aside.

In the same skillet, reduce heat to medium, add 5 ounces of diced Spanish chorizo and 1 tablespoon of unsalted butter. Cook for 1-2 minutes, stirring frequently, until crispy and fragrant.

Add 6 cloves of minced garlic and 1 finely chopped shallot to the skillet. Season with salt and pepper, sauté for 2 minutes until fragrant and translucent.

Return sautéed mushrooms to the skillet, pour in 1 cup of heavy cream and stir well. Allow the mixture to simmer gently for 3 minutes.

Gently add the fresh ricotta ravioli to the boiling water and cook for 2-3 minutes, or until they float and are al dente.

Drain the ravioli and add directly to the creamy sauce in the skillet. Toss gently to coat, and garnish with chopped parsley and additional black pepper before serving.