Mix the ricotta and chorizo, season.
Roll out the pasta dough, cut out 40 pieces of dough using a cutter of your choice. Place a walnut-sized portion of filling in the centre of half of the pieces of dough, brush the edges with egg. Place the remaining pieces of dough neatly on top, press the edges down firmly, pressing out any trapped air. Brush with the remaining egg. Transfer the ravioli to a baking tray lined with baking paper.
Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, serve lukewarm.