Clean the squab, salt the inside and fill in with the sage, rosemary, and diced bacon.
Heat the oil and butter in a pan and sauté the squab. Finish cooking in the oven. When the squab is done, bone and skin it and put it through a food mill.
Mix together with Parmigiano, eggs, nutmeg, salt and pepper. Keep in a cool place until ready to use.
This stuffing is used for tortelli or ravioli, which should be served in capon broth or, if a sauce is desired, an herb sauce is best.
