Cook the tortellini and drain. Melt about a third of the butter in a large pan and add the tortellini. Immediately add a third of the cream, 20 g parmesan and a pinch of white pepper. Then mix carefully with a wooden spoon. Gradually add the remaining quantities of the ingredients (ideally again one third at a time) and stir gently. Distribute the cream and cheese evenly over the entire surface of the pan. The sauce should only simmer gently. Shortly after all the ingredients have been added and the parmesan crumbs have dissolved, arrange the tortellini in deep plates and serve immediately. Before that, you can add a little salt to taste.
Tip: Make sure that the pan does not get too hot, otherwise the parmesan will curdle, flocculate and settle on the bottom of the pan. If the sauce is too thick because you left too much time between adding the cream, butter or parmesan thirds, simply stretch it with a little milk. Again, make sure that you don`t pour the (cold) milk on a stain, because then the sauce would cool down too much there, which can lead to lumps.
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