Put the mascarpone in a saucepan with 120 ml of fresh cream and 120ml of vegetable stock. Mix together until you get a smooth sauce, season with salt, pepper and a few sprigs of thyme. Put the saucepan on a low heat and let the sauce just come to the boil.
In the meantime cook the tortelloni according to the pack instructions.
Once the mascarpone sauce is hot check its consistency, if this is too thick add a few spoonfuls of the pasta water to loosen the sauce. Spoon the sauce onto two plates.
Drain the tortelloni placing them on top of the mascarpone sauce, garnish with the pomegranate seeds and a few sprigs of thyme and serve immediately.