Cream Sauce for Tortellini

• 4 ounces (1 stick) sweet butter
• ¾ cup heavy cream

In a large pot of lightly salted boiling water cook the tortellini until just short of al dente. Melt a bit of butter in a large saucepan over a low flame. Add a little cream, some parmigiano and nutmeg. Add all of the drained tortellini. Gradually add more butter, cream, and some more parmigiano, stirring gently and allowing to form a velvety sauce that embraces the tortellini. Serve with addi