Cook Tortelloni according to the package instructions.
In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.
Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.