Bring the cream to boil and add the peeled, finely chopped shallots. Leave it to simmer for 5 minutes and then remove it from the heat and add the parmesan cheese. Mix in the ingredients quickly and blend for a few seconds. Cook the tortellini in lightly salted, boiling water, drain and then add the sauce. Stir and garnish with the fresh marjoram and a pinch of white pepper. Add the slivers of parmesan.
Preparation: 10’ – Cooking time: 5’ – Difficulty: easy