Lemon-flavored tortelli with prawns, cherry tomatoes, and powdered red prawns

Thanks to @lucele_foodandwine

For the dough:

• 150 g of 00 flour
• 150 g of semolina plus extra for dusting
• 3 eggs
• 1 teaspoon extra virgin olive oil (optional)
• water as needed only
• 1 pinch of salt

For the filling:

• 350 g of shelled Mazara red prawns (gross weight 800 g)
• 1 shallot
• 1 clove of garlic
• ¼ glass of dry white wine
• chopped parsley to taste
• 3-4 slices of crustless bread
• extra virgin olive oil
• salt, pepper to taste

For the shrimp bisque:

• the heads and shells of shrimp
• 1 carrot, 1 onion, 1 celery
• 1 tablespoon tomato paste
• ½ l of hot water
• 100 ml of dry white wine
• thyme, parsley, bay leaves
• 1 peeled garlic clove
• cinnamon, paprika
• 15 g of butter
• 2 tablespoons extra virgin olive oil
• salt, pepper