Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 5-7 minutes, or until done. Drain and set aside.  

Place a large sauté pan over medium heat, add the olive oil and shrimp season with salt and black pepper. Cook shrimp 3-4 minutes per side. Remove and set aside.

In a large sauté pan over, medium heat add chorizo, queso dip stir to combine, and cook for 5 minutes until heated through.

Add the ravioli and shrimp toss to combine. 

Plate ravioli and top with Pico de Gallo, cotija cheese, and cilantro.