1. To make the dough, make a well in the flour and drop the eggs and water in. Using a fork, scramble the eggs in the center and then incorporate the flour until you get a shaggy mass. Knead this well for 6 to 8 minutes, then wrap the dough in plastic wrap and set aside for an hour.
2. To start the filling, heat up the duck fat in an oven-proof pan. Pat the birds dry and rub them with the
t. When you start this process, preheat the oven to 350°F. Once the doves are browned, place it in the oven and roast for 30 minutes.
3. When the dove is done, remove the birds from the pan and place them on a plate to cool down. Put the pan on the stove and use the white wine to deglaze the pan-- make sure you scrape up all of that deliciousness and bring it to a boil to thicken it up a bit.
4. Once the birds are cool, pick all the meat off, chop it roughly, and use a food processor to finely chop it up. Add a nice pinch of black pepper and the sauce from the drippings so that it makes a nice paste.
5. Roll the dough in a pasta maker or with a rolling pin, taking care not to roll it so thin that the
filling soaks through. Cut 3-inch-diameter circles using something round like a glass.
6. Put a heaping teaspoon of filling in the center of the circle and fold it into a half-moon, removing as much air as possible. You might need to wet the edges with a little water. Bring the ends of the half moon together and squish them into the correct shape.
7. Boil the tortellini until they float, and then for 1 minute more.
8. Serve with your favorite pasta sauce.