In a large, deep stock pot add the water, salt and olive oil (yes, Marcella Hazan says to use olive oil to help prevent the pasta from sticking together)

When the water begins to boil, add the tortellini, a few at at time.

If your tortellini is fresh, they will cook to al dente in about 3 minutes or so; taste as they cook.

Cooking time for dried homemade tortellini will take at least 20 minutes.

When cooked to the 'al dente' point, remove the tortellini with a strainer.

While the tortellini is cooking, heat and melt the butter in a large frying pan on a low temperature.

Gently add the tortellini when it is 'al dente' and toss ever so gently so that they do not break open.

Add the peas and prosciutto.

Add the heavy cream and the grated Parmigiano.

The tortellini MUST be prepared IN the sauce; do not make them separately and then pour the sauce on the tortellini.

Continue to mix everything very gently for 2 - 4 minutes.

Sprinkle with salt, pepper and nutmeg to your taste preferences.

Serve immediately.