Cannelloni with Orange Shrimp

Knead the flour together with the egg and the yolks, a pinch of salt and 1 tsp oil. Set aside the dough to rest, covered, for 30 minutes. Peel and very thinly slice the shrimp, then supreme (peel using a sharp knife) and thinly slice the oranges. Combine the oranges with the shrimp and season with salt, pepper, and a drizzle of oil. Blanch the sage leaves in salted boiling water with 2 spinach leaves. Plunge into ice water, then drain and blend in a blender with 3 tbsp oil to create a pesto.

Stretch out the pasta into very thin layers, then cut into 18 x 4-inch squares and plunge into salted boiling water for 1 minute, then transfer to cold water, drain, and transfer to a kitchen towel to dry. Place a piece of shrimp on each square and roll up into a tube (cannelloni). Cook the spinach in small batches in a frying pan with a drizzle of oil and a pinch of salt, forming a single layer so that they become slightly crisp.

Slice the fennel very thinly, preferably using a mandoline. Sprinkle the pasta with a little water and bake the cannelloni for 2 minutes so that the pasta is warm but the shrimp stays raw. Serve the cannelloni straight from the oven on top of a bed of spinach, garnish with the fennel and dress with the sage pesto, a drizzle of oil and some grated orange zest.