Cut the ham into as fine strips as possible and grate the parmesan.
Heat the butter in a pan and carefully sweat the ham in it. Now add the cream and bring to the boil. Season with a little pepper and the Italian herbs. Now slowly pour in the grated Parmesan while stirring. To taste.
Salt is actually not necessary as the cheese does this.
I always thicken the sauce a little so that it sticks to the pasta better. For this I take a little cornstarch, which I stir into a little cold water and then slowly add to the sauce.
You can either add the tortellini directly to the sauce or serve it separately. As you wish.