Put 1 tbsp of sugar, 20 g of butter, 4 sprigs of thyme, 1 teaspoon of salt, 1 pinch of pepper and wine in a saucepan and cook on medium-high flame until reduced by half.
In the meantime melt the remaining butter in a non-sticking frying pan, add the shallots and cook gently for about 3 minutes. Sprinkle with remaining sugar and cook 3 more minutes stirring occasionally. Add reduced wine and cook a few more minutes until thick and syrupy.
In the meantime, cook the Tortelloni according to the package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan with the shallots and wine, stir gently, adding some of the pasta water if you need to loosen the sauce. Season to taste.
Divide between two plates, sprinkle with thyme leaves and pepper and serve.