Ingredients

• 300g/10½oz ‘00’ pasta flour
• 4 free-range eggs
• 25g/1oz unsalted butter
• 100g/3½oz wild mushrooms
• cleaned
• 1 sprig fresh thyme
• 1 partridge breast (approx. 100-150g/3½-5½oz )
• skin removed
• 150ml/5fl oz double cream
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 50g/1¾oz unsalted butter
• 4 partridge breasts
• skin on
• 250g/9oz wild mushrooms
• 200ml/7fl oz beef stock of jus
• 100ml/3½fl oz double cream
• selection of fresh herbs

Directions

• For the ravioli
• place the flour and eggs into a food processor and blend until the mixture comes together. Remove from the blender and knead until it forms a smooth dough. Wrap in cling film and place in the fridge to rest for at least 1 hour.
• Meanwhile
• heat a medium frying pan and add the butter
• once melted add the mushrooms and thyme. Cook for 1-2 minutes.
• Place the cooked mushrooms
• partridge and cream into a food processor
• season with salt and pepper and blend until smooth.
• Divide the rested pasta dough into 2 and pass through a pasta machine. Start with the pasta machine at its widest setting and pass the dough through the rollers. Do not fold but repeat this process
• decreasing the roller setting down grade by grade with each pass
• until you reach the thinnest setting. Roll out two sheets of pasta and cut out circles 6-8cm/2½-3¼in wide.
• Place 1 tsp of the mixture into the centre of a circle and using a pastry brush
• brush around the edge with water. Place another circle on top and seal. Repeat this process with the remaining ingredients (you should be able to make 10-12 ravioli).
• For the sauce
• preheat the oven to 200C/180C Fan/Gas 6.
• Heat a medium frying pan and add the oil and half the butter
• once hot add the partridge breast and cook on the skin side for 2-3 minutes
• turn over and place in the oven for 4-6 minutes.
• Heat a medium frying pan and add the remaining butter
• once hot add the mushrooms and cook for 1-2 minutes
• add the stock and continue to cook for 2 minutes. Just before serving
• finish the sauce with the cream.
• Bring a large saucepan of salted water to the boil. Add the ravioli and cook until they float to the top.
• Place the ravioli into the sauce and serve in a large serving bowl with the mushrooms on top. Carve the partridge and place on top. Garnish with fresh herbs.