Breast of Pigeon with Herb Ravioli

• 2 plump pigeons
• ½ pint (300 ml) chicken stock

Combine the ingredients for the ravioli paste and allow to rest in the fridge for half an hour.

Remove the breasts from the pigeons and keep the livers, discarding the other giblets. Chop the pigeon bones and legs, then brown them in a pan. Add the chicken and veal stock and reduce by half. Strain through muslin.

Make the ravioli filling by chopping all the livers and mixing wit