Make a well in the flour and add the eggs, salt, and olive oil. Work with your hands, or use a mixer, to form a ball of very smooth consistency, neither sticky nor hard, adding more flour if needed. Divide the dough into two parts and roll each to the thickness of a linen napkin. With a round cookie cutter or an inverted tumbler, cut out circles of dough approximately 3” in diameter.

Blend all the stuffing ingredients well and place 1 teaspoon of the mixture in the center of each dough circle. Fold the dough over the filling to form semicircles, and press around the edges to seal them. Roll each piece around your index finger, with the stuffing facing the fingernail. Turn the thin edge of dough up against the stuffed portion and press the ends of dough together, forming a ring. Slide the dumpling off your finger and repeat the procedure until all the components are used up. Boil the tortelloni in salted water 2 minutes, or until they rise to the surface. Drain well.

In a large saucepan, melt the butter, stir in the cream, and bring to a gentle boil.

Add the cooked tortelloni, stir gently, and add grated cheese and pepper.  Stir gently until the sauce has a honey-like consistency, and coats the tortelloni.  Serve immediately.