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Curly Kale and Ricotta Tortellini with Pan-Fried Turbot

Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.

SeafoodMain CoursePastaFresh PastaKaleTurbot
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
32.2g
per serving
128.6 g total
Fat
48.1g
per serving
192.4 g total
Protein
56.2g
per serving
224.8 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Capers
Drained and rinsed
Dairy
3
piece
Eggs
Free-range
125
g
Ricotta Cheese
110
g
Butter
Divided use
Fruits
0.5
piece
Lemon
Zest only
1
piece
Lemon Juice
Juice only
GrainsCereals
200
g
00 Pasta Flour
Plus extra for dusting
Liquids
75
ml
Water
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
pinch
Nutmeg
Freshly grated, to taste
2
tbsp
Chives
Finely chopped
2
tbsp
Flat leaf Parsley
Finely chopped
Seafood
4
piece
Turbot Fillets
200g each, skin on
Vegetables
200
g
Curly Kale
Stems removed
300
g
Curly Kale
Stems removed, for the base

Method

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