Add cooked and cooled dove breasts to a food processor and pulse until cut into pea-sized pieces. Add next 6 ingredients and pulse until ingredients are finely minced, but not obliterated. To make ravioli, place 1 won ton wrapper on a flat surface and spread a thin layer of the cornstarch mixture around the outside edges. Place a small blob of filling in the center of the disc, about the diameter of a 50-cent piece and about 1/4-inch high. Place a second won ton wrapper on top of the filling and gently press the edges of the top wrapper onto the moistened edges of the bottom wrapper. Place the finished raviolis into a gently boiling pot of lightly salted water. Use plenty of water and don’t crowd the pot with too many ravioli at a time. Cook for 3 to 4 minutes or until raviolis are tender and translucent.