Pigeon Ravioli | ShootingUK

Ingredients

• 400g plain flour
• 1 tsp salt
• 4 eggs & 1 egg yolk for egg wash
• 2 tbsp olive oil
• 1 tbsp of mixed herbs
• 6 pigeon breasts
• 2 rashers of bacon
• 1 tbsp balsamic vinegar
• 1 sweet potato
• 1 diced red onion
• 2 garlic cloves, cut finely
• Fresh coriander
• 100g pancetta lardons
• 2 cloves garlic, cut finely
• 110g button mushrooms, roughly chopped
• 200g spinach
• 250ml chicken stock
• 50g grated Parmigiano-Reggiano cheese, with some for garnish
• 4 tablespoons unsalted butter
• Chopped fresh coriander and lemon zest to finish