Sauté the chopped onions in the extra virgin olive oil and let it fry on a low fire for 1 minute.

Add the sliced artichokes, salt to taste and a little water. Cover and let it cook until the artichokes are soft. Put the fire off and keep aside.

To prepare the filling, simply mix the finely grated Parmigiano Reggiano, the nutmeg and egg.

Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make tortellini as per the tutorial on How to make tortellini (I made 6 cm tortellini).

Cook the tortellini following the steps on How to cook pasta al dente. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your tortellini (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.

When almost ready, add the cream to the pan with the artichokes, then drain the cooked tortellini and add them too.

Mix well and serve immediately with some thinly grated Parmigiano Reggiano on the top.