Mix the flour and salt in a bowl. Add the eggs and oil, combine with a risotto spoon. Knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Blanch the kale in salted water for approx. 3 mins., dip immediately in ice-cold water, drain well.
Purée the kale, cheese and flaked almonds with the lemon juice, olive oil and salt. Stir in the cream cheese.
Heat the oil in a frying pan, briefly sauté the shallot, add the mushrooms and stir fry for a further 3 mins., then season.
Divide the dough in half, roll out each piece on a well-floured surface, until it becomes translucent. Keep separating the dough from the work surface.
Place half of the kale pesto and mushrooms onto each of the dough halves and roll up. Cut the dough rolls into pieces approx. 4 cm wide, place in the dish. Pour in the stock and scatter over the parmesan.
Approx. 20 mins. in the centre of an oven preheated to 180°C.