Pulse flour and two eggs in a food processor until the mixture resembles breadcrumbs.
Knead the dough on a floured surface for 2-3 minutes until smooth and elastic.
Wrap the dough in film and chill in the fridge for at least 20 minutes.
Feed the dough through a pasta machine gradually from the thickest to the thinnest setting.
Blend chicken, half the cream, truffle, and seasoning in a processor until smooth and spoonable.
Cut 4-5cm circles from pasta and brush with beaten egg.
Place a teaspoon of filling on each circle, fold into half-moons, and seal the edges.
Pinch the corners together to form tortellini shapes and place on greaseproof paper.
Sauté shallots in butter for 2 minutes, then add garlic for 1 minute.
Reduce white wine by half, then add stock and reduce by half again.
Strain the sauce through a sieve, return to a clean pan, and whisk in butter.
Blanch shredded kale in boiling salted water for 1 minute, drain, and sauté in butter.
Boil tortellini in salted water for 2-3 minutes until the chicken is cooked through.
Toss the drained tortellini and chives into the warm cream sauce.
Serve tortellini over the wilted kale and garnish with fresh truffle shavings.