1. Cook the cheese tortellini according to the package instructions. Drain and set aside.

2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and Romano cheeses until fully melted and the sauce is smooth.

4. Sprinkle in the ground nutmeg, and season with salt and pepper to taste.

5. Add the cooked tortellini to the skillet, gently tossing to coat the pasta evenly with the creamy sauce.

6. Garnish with chopped fresh parsley if desired, and serve immediately.

For a twist, you can add sautéed mushrooms or spinach to the sauce for extra flavor and nutrients. If you’re a fan of a little heat, a pinch of red pepper flakes can give the dish a subtle kick. Alternatively, you can include some cooked, crumbled Italian sausage or grilled chicken to make the meal heartier. Feel free to experiment with different types of filled tortellini, such as spinach and ricotta, to keep things exciting!