1. Singe and draw the pigeons. Remove the drumsticks and set them aside with the giblets.
2. Brown the pigeons and cook them breast down in 10 g (2 tsp.) of butter for 7 minutes;
3. Remove the pan from the heat and let stand for 7 minutes. Remove the breasts and keep them warm.
4. Crush the bones and brown them in 50 g of butter with the chopped onion. Add the white wine, reduce, add the water and cook 20 minutes, skimming often. Strain and reduce to a syrupy sauce. Strain again. Whisk in 10 g (2 tsp.) of butter and set aside.
5. Dice the drumsticks and giblets. Finely chop the shallot and celery.
6. Cook 200 g (7 oz.) of flesh from the drumsticks and 50 g (2 oz.) of giblets with the chopped shallot in 20 g (4 tsp.)of butter; allow to brown, then add the celery and cook for 30 minutes, basting it for the last 10 minutes with 1/3 of the sauce obtained.
7. Add 3/4 of the pan drippings from the pigeons and then remove from the heat. Add salt and pepper. Allow to cool.

To make the ravioli

1. Mix the ingredients for the ravioli dough on a floured board.
2. Roll the dough flat, cut into strips;
3. arrange the pigeon filling on it in little mounds to form 28 ravioli.
4. Cook the ravioli in boiling salted water; drain and sauté in a pan with the remaining pan drippings from the pigeons.
5. Cut the breasts into thin slices, arrange on the plates with the ravioli and add the rest of the sauce.