Parmigiano Reggiano Tortellini with Artichokes

Artichoke Sauce

• ½ onion finely chopped
• 2 tbsp extra virgin olive oil
• 2 artichokes thinly sliced
• 150 ml – ¾ cup heavy cream

Filling

• 150 gms – 5.25 oz. thinly grated Parmigiano Reggiano
• 1 egg
• nutmeg a pinch

Tortellini

• 200 gms – 7 oz. a little over 1 ½ cup flour
• 2 eggs