Dove Breast Ravioli with Tomato-Basil Butter

Dove breast is tender enough to disappear if you treat it casually. Ravioli gives it a chance to stay precious in the right way: finely chopped, lightly seasoned, and paired with a tomato-basil butter that tastes sunlit instead of heavy.

14 dove breasts
2 cups chopped tomatoes
1 handful basil
1 package fresh pasta sheets or homemade pasta dough
2 tablespoons butter
1 garlic clove
1 small onion
Parmesan
Salt
Black pepper

Pulse or mince the dove breasts with onion, Parmesan, salt, and pepper for the filling.
Fill and seal the ravioli carefully so the filling stays centered and thin.
Cook tomatoes with butter and garlic until they collapse into a glossy sauce, then finish with basil.
Boil the ravioli briefly and toss with the tomato-basil butter.
Serve immediately with extra cracked pepper.

The filling can be made a day ahead, but the ravioli is best formed close to cooking time.