Pan-Seared Squab Breasts With English Pea Ravioli, Morels & Pea Tendrils

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4 squabs (see note)

1/4 cup + 1 tablespoon olive oil, or as needed

4 tomatoes, chopped

1 bunch thyme

1 pound morel mushrooms

4 tablespoons butter

2 shallots, minced

The Ravioli

1/4 cup salt + salt to taste

2 pounds English peas, shelled

1/4 cup mascarpone cheese

Pepper to taste

16 round wonton wrappers (see note)

1 egg, lightly beaten


1 cup pea shoots, optional (available at Whole Foods or Asian markets)

Olive oil

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