Blend flour and eggs in a food processor until a dough forms.
Knead the dough until smooth, wrap in film, and chill for 1 hour.
Sauté mushrooms and thyme in 25g butter for 2 minutes.
Blend cooked mushrooms, partridge breast, and 150ml cream until smooth, then season.
Roll dough through a pasta machine down to the thinnest setting.
Cut pasta into 6-8cm circles and place 1 tsp of filling in the center.
Brush edges with water, seal with a second pasta circle, and repeat.
Preheat the oven to 200°C.
Sear skin-on partridge breasts in oil and 25g butter for 3 minutes, then roast for 6 minutes.
Sauté 250g mushrooms in remaining butter, add stock, and cook for 2 minutes.
Stir 100ml cream into the mushroom sauce just before serving.
Boil ravioli in salted water until they float to the surface.
Toss ravioli in the sauce and serve topped with sliced partridge and fresh herbs.