Boil the tortellini with cheese nut filling with 200 grams green peas in boiling water with some salt and cook it ready in about 5 minutes. Bake in a hot frying pan 1 chopped onion until it gets a light golden color. Add 125 ml cream and a 1/2 cube mushroom stock. Stir until the cube has melted in the cream. Drain the tortellini and green peas and stir it into the creamy sauce. Serve! Enjoy!