Pre heat the oven to 180° C. Heat the butter in a non-sticking frying pan, and sauté the ham for a couple of minutes. In a big bowl, mix the cream with grated Parmigiano Reggiano and season generously with pepper.
Cook the Tortelloni in hot salted water for 1 minute, drain al dente and add to the bowl.
Mix to coat the pasta and add ham. Put the Tortelloni into a casserole dish, place in the oven and bake until bubbly for about 15 minutes. Turn the oven up and broil the dish for 1 minute to brown the top. Allow to cool for 3 minutes before serving.