In a large skillet over medium heat melt butter, add the cream and Parmigiano, stirring constantly until the cream is reduced in half. Add the peas to the cream sauce.
Remove from heat and set aside.
Cook the tortellini until al dente (about 2 minutes less than package directions). Reheat the cream mixture, and use a [wire-mesh] strainer to remove tortellini from the pot into skillet with cream and peas. Cook for 1-2 minutes. If the mixture seems too thick, add a tablespoon or two of the pasta water.
use fresh tortellini with meat, but cheese or any filling will work