1Bring a large pot of salted water to boil and add tortellini and cook as directed on package. Reserve 1/2 cup cooking water, then drain the pasta
2Meanwhile, heat butter in skillet over medium heat, add shallot and cook until slightly soft. Add pumpkin and nutmeg and cook stirring 1 minute. Stir in cream, bring to a low boil. Reduce heat to low, simmer, stirring until slightly thickened usually 5 minutes. Stir in the cheese and cook until thick about 1 minute. Season with salt and pepper if you like. Add the tortellini to skillet and toss with sauce adding some of the reserved cooking water to loosen if needed. Divide among bowls and top with cheese and parsley.