Tortelloni with shrimps and arugula with cognac sauce

Knead the dough: mix flour with eggs, yolks, olive oil and salt.

Put the resulting dough in the refrigerator for 30 minutes.

Prepare the filling: In a food processor, pulse the shrimp until smooth, add the egg whites and pour in the cream. Put the tomatoes and chopped greens into the resulting mass, season with tarragon - mix everything well.

Prepare the bisque sauce: fry vegetables in olive oil, add shrimp shells, tomato paste, chopped tomatoes, cognac and wine. Simmer for a few minutes, then add fish broth and spices. Reduce the sauce to half again, then puree in a blender and strain through a sieve.

Make the tortelloni: roll out the pastry to a thickness of 1-2 mm and cut out small circles. Put the filling in the center of each circle, brush the edges with egg white, cover with the second circle of dough and wrap in the shape of a tortelloni.

Boil the tortelloni in salted water, place on a plate and pour over the sauce. Arrange three fried shrimp on top of the tortelloni. Garnish with arugula salad and orange slices. Serve with a lime wedge.