Melt butter in a frying pan over medium-high heat. Add orange juice, grated zest, Campari and a pinch of salt and simmer for 2-3 minutes until slightly reduced.
In the meantime cook the tortelloni for 2 minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the pan along with 1- 2 tbsp of pasta cooking water if you need to thin the sauce. Mix delicately, divide between 2 plates, garnish with pink pepper and chives and serve.