1½ cups heavy cream
1 cup Parmigiano-Reggiano, freshly grated
In a wide skillet or saucepan, bring the cream to a simmer. Add the Parmigiano-Reggiano and cook, stirring continuously, until the cream reduces slightly and thickens. Add as many cooked tortellini as will fit in the pan and cook, tossing with the sauce, until warmed through. Transfer the tortellini and cream sauce to a bowl to serve.