Preheat the oven to 200C.

Mix all the ingredients together in a food processor for the pasta, wrap in cling film and chill in the fridge for 30 minutes.

Remove the legs from the partridge. Braise in the veal stock, port and wine for 30 mins. Remove and chill.

Remove all the meat from the bones and coat in a little of the braising stock season, roll into balls.

Brown in the crown in a hot fry pan with a drizzle of veg oil, then place in the oven and roast for 15 minutes.

Using a pasta machine, roll out the pasta until thin. Cut into circles, then fill with partridge leg mix. Seal the edges with water, fold in half, then pinch the ends together.

To make the sauce, fry the mushrooms and shallots in a drizzle of olive oil in a hot pan for 2 to 3 minutes. Add the garlic for the last minute. Heat the braising liquor, reduce by half then add the butter season.

Cook the ravioli in boiling water for 3 to 4 minutes, drain and add to the sauce.

To serve, remove the breasts from the crown, plate up and spoon the pasta and sauce alongside. Garnish with chervil sprigs and herb oil.