Melt butter in a medium-size saucepan; add the heavy cream and heat through.

 

Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed.

 

Add 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again.