We are headed to Languedoc, France for à la carte and porcini mushroom ravioli. Star chef Philippe Deschamps gives euromaxx a lesson in how to prepare this dish like a pro.Porcini mushroom ravioli with sparkling wine sauce (Blanquette de Limoux) Ingredients for four people: Ravioli dough: 100g. flour 1 egg 1 tablespoon olive oil ½ teaspoon salt Mushroom filling: 100g. porcini mushrooms 40g. mild onions (best are those from Citou) 20g. butter 20cl. cream Olive oil Salt, pepper Sauce with sparkling wine base (Blanquette de Limoux): 50g. porcini mushrooms 40g. mild onions (best are those from Citou) 30g. butter 20cl. Blanquette de Limoux (dry sparkling wine) 20cl. chicken stock 10cl. cream 2cl. nut oil Salt, pepper Preparation: Ravioli dough: Mix the ingredients and knead dough until smooth. Lightly sprinkle the work surface with flour and knead the dough agin, form into a ball and leave for an hour. Stuffing: Heat olive oil and butter; dice and sautée the onions. Dice the mushrooms and add them to the pan. Let simmer for 3-4 minutes, until the juice from the mushrooms has evaporated, then add the Blanquette de Limoux. Reduce the sauce until the wine has been completely absorbed by the mushrooms. Add the cream and allow the sauce to thicken. Flavor with salt and pepper, then allow to cool. Sauce: Sautée onions in olive oil and butter, add coarsely chopped mushrooms and allow them to cook for 3-4 minutes, until the juice from the mushrooms has evaporated. Add Blanquette de Limoux, reduce by half, add the cream and chicken stock simultaneously and allow the sauce to simmer for 15 minutes. Puree and pour through a sieve. Roll the ravioli dough out thin, cut out 8 squares of dough in the desired size. Spoon 1 tablespoon of the filling onto four of the squares. Brush the edges with egg yolk and seal with another dough square. Press down the edge, ensuring that no air remains inside so that the ravioli don't burst during cooking. Place the ravioli in hot, salted water for 2 minutes. Remove them with a slotted spoon and arrange them directly on the plate. Warm up the sauce, adding several drops of olive oil. The temperature should not exceed 60 degrees celsius, or it will destroy the aroma. Whip the sauce. Sprinkle over the ravioli and serve. Bon appetit!