Preheat the oven to 200°C.
Blend flour and eggs in a food processor, then knead for 3 minutes and chill for 20 minutes.
Roll out the pasta dough to the narrowest setting using a pasta machine and rest in the fridge.
Purée pheasant thigh meat and skin with cream in a food processor.
Mix truffle and seasoning into the pheasant purée.
Brown pheasant drumsticks, bones, and aromatic vegetables in butter in an ovenproof pan.
Sear the pheasant crowns in the same pan, then place them on top of the vegetables.
Roast in the oven for 15-18 minutes until the juices run clear.
Assemble ravioli by placing pheasant purée between 9cm pasta circles and sealing the edges.
Sauté kale and garlic in butter, then drain on kitchen paper.
Fry mushrooms and shallots in butter until tender and season well.
Remove pheasant crowns from the pan and rest under foil.
Deglaze the pan with Madeira, add stock, boil, and strain to create a sauce.
Boil ravioli in salted water for 3-4 minutes until al dente.
Carve pheasant breasts and serve with kale, mushrooms, ravioli, and sauce.