If possible, lightly grill a thick slice of Paolo Rovagnati Prosciutto Cotto on a charcoal or wood grill to give a smoky flavor. You can also use a grill pan on a stove top. After that, once slightly marked by the grill and cold, proceed to cut the Paolo Rovagnati Prosciutto Cotto into cubes.
 
In a medium-sized, heavy-bottomed skillet, melt the butter. Add the Prosciutto Cotto in the pan (if greenery is desired, add some parsley). Add salt to taste and cook for 5 minutes. Then lower the heat and add the cream. Add a little ground nutmeg to taste.
 
Once the cream starts to simmer, add the tortellini of your choice. Stirring gently, cook the tortellini for 4 to 5 minutes.
 
Once the desired cooking time and liquidity of the sauce are reached, turn off the heat and stir in a handful of ground Parmigiano Reggiano.
 
It is important that the cream becomes thick but not too thick. Plate the dish and serve with a few drops of balsamic vinegar (optional).