Pulse flour and two eggs in a food processor until breadcrumb texture forms.
Knead dough for 2-3 minutes, wrap in film, and chill for 20 minutes.
Blanch 200g kale in boiling water, drain, and squeeze out all moisture.
Chop kale and mix with ricotta, seasonings, nutmeg, and lemon zest.
Pass dough through a pasta machine starting at the thickest setting.
Repeatedly roll pasta through decreasing settings until the thinnest setting is reached.
Cut 5cm circles, brush with beaten egg, fill with kale mixture, and seal into tortellini shapes.
Season turbot and fry skin-side down in 25g butter until crisp.
Flip fish, cook until opaque, and set aside to rest.
Brown 50g butter, add capers, lemon juice, chives, and parsley to create sauce.
Sauté remaining kale in butter and 75ml water until tender.
Boil tortellini in salted water for 2-3 minutes until al dente.
Plate kale, top with turbot and tortellini, then drizzle with caper butter.