Next, prepare the pasta. Fill a large pot with 2.5 liters of water and cook on high heat.
Once the water starts boiling, add 7 g salt and the MISKO Tortellini filled with Cheese. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 80 ml of the water in which we boiled the pasta and drizzle with 1 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat up 1 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens. Add the water in which we boiled the pasta that we reserved.
Once most of the liquid has evaporated, add the cream, stirring until it comes to a boil. Add freshly ground black pepper, half the amount of the Kefalograviera cheese and the tortellini and mix gently. Remove from the heat.
Serve immediately, sprinkled with the rest of the Kefalograviera cheese.