Crush the garlic clove and lightly fry it in a pan with a little extra virgin olive oil.
Wash the mushrooms and cut into pieces. Remove the garlic from the pan and add the mushrooms. Cook them on high heat until golden, then season with salt, pepper and thyme.
Crumble the cheese into a small pan and mix together with the cream and milk. Stir over a low heat until the cheese has melted. Cook the tortelloni for 2 minutes in salted boiling water. Drain and mix in with the mushrooms. Pour in the melted cheese and stir gently.
Serve in a bowl and season with salt and pepper to taste.