Combine mozzarella, parmesan cheese, basil, garlic, salt, and pepper in a bowl.

Mix until evenly distributed. Set aside.

Dust a work surface with flour. Roll out or press the dough until thin enough to pass through a pasta roller (~3 mm thick).

Feed through the widest roller setting (#5), then two settings narrower (#3), and finish with the final setting (#2), dusting with flour as needed.

Use a glass or round cutter to cut out discs from the rolled dough.

Place about 1 teaspoon of filling in the center of each disc.

Fold each disc into a half-moon and press the edges to seal.

Bring the two pointed ends together, overlapping and pinching them to form the traditional tortellini 'hat' shape.

In a saucepan, gently heat the cream and grated Parmesan until combined.

Season with salt and pepper to taste.

Boil a pot of water and add a small amount of vegetable oil to prevent sticking.

Cook tortellini until they float to the surface and are tender (about 3–4 minutes).

In a heated pan or wok, add a little olive oil and sauté tortellini in batches until lightly golden.

Arrange a few tortellini per bowl, spoon over the Parmesan cream sauce, and garnish with extra grated Parmesan.