Ingredients

• 200g/7oz 00 pasta flour
• plus extra for dusting
• 3 free-range eggs
• ½ chicken breast
• roughly chopped
• 100-200ml/3½-7fl oz double cream
• fresh truffle
• to taste
• salt and freshly ground pepper
• 2 tbsp unsalted butter
• plus extra to finish
• 1 shallot
• finely chopped
• 1 garlic clove
• chopped
• 150ml/5fl oz white wine
• 150ml/5fl oz chicken stock
• 2 tbsp unsalted butter
• 2 tbsp fresh chives
• chopped
• fresh truffle shavings
• to taste
• 1 head kale
• leaves shredded
• 2 tbsp unsalted butter

Directions

• To make the pasta
• put the flour and 2 of the eggs in a food processor and pulse until the mixture resembles breadcrumbs. Turn the mixture out onto a floured work surface and gently work the mixture together to form a dough.
• Lightly knead the dough for 2-3 minutes
• or until it is smooth and elastic. Roll into a ball
• cover with cling film and chill in the fridge for at least 20 minutes.
• Remove the dough from the fridge and discard the cling film. Lightly flour your pasta machine to prevent the dough from sticking. Flatten the dough ball slightly with a rolling pin
• then starting at the lowest (thickest) setting
• feed the dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other.
• Change the setting on the pasta machine to the next-thickest setting
• flour it again and feed the pasta sheet through the machine again
• as before. Repeat this process
• flouring the machine and changing the setting down each time
• until you reach the thinnest setting. You can cut the pasta into smaller individual sheets and work on them individually
• keeping the remaining unused dough covered under cling film to prevent them from drying out.
• Place the chicken
• half the cream
• truffle shavings and salt and pepper into a food processor and blend unto smooth. Add more cream until you have a spoonable texture.
• Beat the remaining egg in a bowl. Cut out circles from the pasta sheets using a 4-5cm/1.5-2in pastry cutter
• then brush each circle with the beaten egg. Place a heaped teaspoon of the chicken and truffle filling onto one half of each circle
• then fold the other half of the pasta over
• so that it forms a half-moon shape. Press together to seal. Bring the bottom two corners of the half-moon together to create a circle and pinch to seal. Repeat with the remaining pasta
• placing each completed tortellini on a tray lined with greaseproof paper. Set aside.
• For the cream and chive sauce
• heat the butter in a saucepan until melted. Add the shallot and cook for 2 minutes
• then add the garlic and cook for a further minute. Pour in the white wine and cook until the volume of liquid is reduced by half. Pour in the stock and reduce by half again. Pass through a fine sieve and pour into a clean pan
• heat and add a touch of butter.
• To finish
• put a pan of boiling salted water on the hob and blanch the kale for a minute. Drain well. Melt the butter in a large frying pan and add the kale. Fry gently until tender.
• Cook the tortellini in a large pan of boiling salted water for 2-3 minutes. Drain well then add the tortellini and chives to the sauce and mix. Cut open one of the tortellini to check the chicken is cooked through
• if not
• continue to heat them in the pan.
• Place the wilted kale in the centre of serving bowls
• top with the tortellini and freshly grated truffle.