Pigeon Breasts with Ravioli, a recipe from Gualtiero Marchesi on the Worldwide Gourmet

Ingredients

• - 2 pigeons, each about 500-600 g (1 lb. 4 oz.)
• - 50 g (2 oz.) onion
• - 5 tsp. white wine
• - 200 ml (3/4 cup) water
• - 50 g (2 oz.) butter
• - Herbs, olive oil, salt and pepper
• - Ravioli dough
• - 1 shallot
• - 20 g (4 tsp.) butter
• - 200 g (7 oz.) Pigeon drumsticks, deboned and trimmed
• - 50 g (2 oz.) chicken giblets
• - 100 g (3 1/2 oz.) celery, cleaned and "strings" removed
• - 100 ml (6 tbsp.) cooking liquid from the pigeon