Put a large skillet over a medium flame and melt the butter. Add the prosciutto and sauté until lightly crisp, about 2-3 minutes.
Add in the peas and sauté for 2-3 minutes. Add in the tomato purée and salt. Bring to a simmer and cook for 5-7 minutes stirring occasionally.
Stir in the heavy cream and bring to a light boil. Cook for an additional 5 minutes. Remove from heat and stir in the grated parmigiano.
Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and transfer to the pan with the sauce. Toss for 1-2 minutes. Season with black pepper as desired.
Serve with an extra sprinkle of grated parmigiano reggiano cheese.