Prepare the tortellini in salted water according to the instructions on the packet. Meanwhile, fry the onion, cut into fine cubes, with garlic, also cut into small pieces, and a few chilli pieces in olive oil in a pan. Deglaze with the vegetable stock and reduce briefly.
Add a little butter and bring to the boil until frothy. Now reduce the heat and add the halved cherry tomatoes and a few pine nuts. Season to taste with salt and pepper.
Briefly toss the finished tortellini through the sauce and arrange on a plate. Now also briefly toss the rocket through the empty pan (so it absorbs some flavor), pour it onto the pasta and serve with a little parmesan. The dish also tastes delicious with ricotta ravioli.