Tortellini with Poached Egg and Shrimp

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 1

A delicious dish with which Natalija Palačković made it to the top five in the 7th season of the cooking competition Slovenia.

Peel the shrimp. Sauté the shells in oil. Add a lot of herbs, season with salt and pepper, and once the shells are nicely sautéed, add water. Cover the pot and let the sauce simmer gently for some time.
Remove the intestines from the peeled shrimp tails.
Bring half a liter of milk to a boil with the shrimp. Add vinegar, remove from heat, and let it curdle to form curds.
Knead a smooth and pliable dough from flour, egg, and salt. Wrap it in plastic wrap and let it rest for at least 10 minutes.
Add a little butter to the sauce and adjust the seasoning if needed. Cover the pot again and let the sauce continue to cook, as we want to extract as much flavor as possible from the ingredients.
Drain the curds and season them to taste.
Reserve three shrimp tails and marinate them in chopped herbs, salt, pepper, and oil. Quickly sauté the remaining shrimp in butter, then finely chop them and mix them into the curds.
First roll out the dough with a rolling pin, then use a pasta machine. Cut circles from the dough, fill them with the curd mixture, and shape them into beautiful tortellini. Cook the tortellini in salted boiling water for about 3 minutes.
While the tortellini are cooking, prepare a poached egg.
Quickly sauté the marinated shrimp tails in butter.
Strain the sauce well and squeeze as much juice as possible from the shells. Stir in butter to give the sauce a richer flavor.