Egg pasta:
Make a well with the semolina.
Put the egg and egg yolks in the center and mix.
Add the milk and olive oil.
When the mixture has a pronounced yellow color, it’s a good indication that your kneading is successful.
Your pasta is supple, elastic, but still moist.
Wrap it well in plastic wrap and let it rest in the fridge for at least two hours.
Using a rolling pin, roll out the pasta as thin as possible.
Cut out 2-inch (5 cm) circles from the pasta.
Then, fill each circle with a little shrimp filling.
Brush the edges with beaten egg white and a little cold water.
Fold the circle in half and seal well.
Fold the filled pasta until it’s the height of the top of the circle and close the points.
Cook the pasta in well-salted boiling water for 3 to 5 minutes or until it floats.
Filling:
In a food processor, coarsely chop the shrimp, add the rest of the ingredients except the egg white, and pulse to combine without making a paste. You should still have pieces of shrimp. Set aside.
Lemon sauce:
In a thick-bottomed saucepan, pour in 1 cup (250 ml) of cream and lemon juice, stirring well over medium heat.
Add the butter and mix until it’s melted.
Bring to a gentle boil for 4 to 5 minutes.
Reduce the heat to very low and add the cooked tortellini. Mix gently and add the remaining ingredients.
Cook for another 2 to 3 minutes to heat through.