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 with the chopped herbs. Roll out the ravioli paste as thinly as you can. Along one half of the pasta, spoon the filling into 16 mounds at about
Fry the seasoned pigeon breasts in a pan until golden and then finish in a hot oven for 3-4 minutes until rare.
Poach the ravioli for 1 minute in salted boiling water, then carefully lift out. Slice the pigeon breasts horizontally into thin escalopes and serve with the herb ravioli.
© 1988 Keith Floyd estate. All rights reserved.