Ravioli of wild mushroom with roast pigeon and truffle emulsion – by Simon Hulstone

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	Ravioli of wild mushroom with roast pigeon and truffle emulsion

INGREDIENTS (serves four) Seasoning 4 wood pigeons 30ml oil 250g mixed wild mushrooms 40g butter 150g chicken mousse 100g pasta 100ml truffled chicken stock 100ml double cream 50g chanterelles 50ml pigeon jus Butter Chervil Truffle oil ### METHOD Season pigeons. Heat oil in a pan and seal pigeons on both breasts for one minute. Place pigeons in hot oven and roast for eight minutes. Leave to rest. Pan-fry mushrooms in butter and leave to cool. Once cooled, combine wild mushrooms with chicken mousse. To make the ravioli, roll out pasta and cut into two sheets. Place four spoons of mousse on pasta and cover with second sheet. Cut out raviolis. Bring stock to the boil and add cream. Bring a pan of salted water to the boil and blanch raviolis for four to five minutes. Meanwhile, remove breasts from pigeons. To serve, place ravioli in centre of plate, place two pigeon breasts on top. Put pan-fried chanterelles and pigeon jus around the pigeon. Add a knob of butter to sauce and correct seasoning. With hand blender, foam up sauce and place on top of pigeon. Simon Hulstone Photo © Nick Smith