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in the most ideal situation, you'd want to have these on hand:
- normandy butter
- manufacturing cream
- imported parmigiano reggiano (the high-end stuff)
but chances are that normandy butter and high-end aged cheese are neither practical nor easily available for home use, but it's fine to use what you'd find in the grocery store.
make sure you slice your garlic paper thin and use a little bit of minced shallot so the aromatics practically melt into the sauce - saute them very lightly, so they don't take on any color. add your cream and carefully reduce it, then toss in your tortellini - which you should make fresh, with ricotta and mascarpone, but you can always use the packaged stuff. mix in your shaved cheese with another gob of butter, and plate. be sure to size your sauce portion so that it just accentuates the pasta, which is the star of the meal.
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