Ingredients

• 200g/7oz '00' pasta flour
• plus extra for dusting
• 3 free-range eggs
• 200g/7oz curly kale
• stems removed
• 125g/4½oz ricotta cheese
• salt and freshly ground black pepper
• freshly grated nutmeg
• to taste
• ½ lemon
• zest only
• 4 x 200g/7oz turbot fillets
• skin on
• salt and freshly ground black pepper
• 110g/4oz butter
• 3 tbsp capers
• drained and rinsed
• 1 lemon
• juice only
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh flatleaf parsley
• 300g/10½oz curly kale
• stems removed
• 75ml/3fl oz water

Directions

• For the tortellini
• place the flour and two of the eggs into 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.
• Meanwhile
• cook the kale in a pan of boiling water for 2-3 minutes
• or until wilted and just tender. Drain well
• wrap in kitchen paper and squeeze out any excess moisture from the kale.
• Finely chop the kale
• then place into a bowl along with the ricotta. Season with salt and freshly ground black pepper
• some freshly grated nutmeg and the lemon zest. Mix until well combined. Set aside until needed.
• 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.
• 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 kale and ricotta filling onto one half of the circle
• then fold the other half of the pasta over
• so that it forms a half-moon shape
• and 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 and filling mixture
• placing each completed tortellini on a tray lined with greaseproof paper. Set aside.
• For the turbot
• season the fish with salt and freshly ground black pepper. Heat a frying pan until hot and add 25g/1oz of the butter. When the butter is foaming
• add the turbot and fry skin-side down for 2-3 minutes
• or until the skin is crisp and golden-brown.
• Flip the fish over and cook for further 2-3 minutes
• or until cooked through (the flesh should be opaque and flake easily). Remove the fish from the pan and set aside to rest.
• Return the pan to the heat and add 50g/2oz of the butter to the pan. Cook over a medium heat for 4-5 minutes
• or until the butter turns a light nut-brown colour. Stir in the capers and lemon juice
• then remove the pan from the heat and stir in the chopped chives and parsley. Season
• to taste
• with salt and freshly ground black pepper.
• Heat a large lidded pan until hot
• add the remaining butter and fry the kale for about 1-2 minutes. Add the water
• cover the pan with the lid and cook for 2-3 minutes
• or until most of the water is absorbed and the kale is just tender. Remove from the heat and keep warm.
• Cook the tortellini
• in batches
• in a pan of boiling salted water for 2-3 minutes
• or until they float to the surface and are al dente. Remove with a slotted spoon.
• To serve
• spoon the wilted kale into the centre of four serving plates. Place a turbot fillet
• skin side up
• on top of the kale and arrange 4-5 tortellini on the fillet. Drizzle the caper butter over the top and serve.