In italian they are "Tortellini alla panna" (watching your italian phrases make me figure how weird could look my poor english
)
I will search for the sauce recipe with the Marsala wine. The "Marsala" is more a liquor than a wine and it is used a lot in recipes (rarely it is drunk alone). The Best quality is the "Marsala siciliano all'uovo" (Sicilian Marsala with eggs). It's a sweet wine mid-alcoholic used also for sweetmeats.
When I cook tortellini I use a simpler recipe, I make a broth with soup cubes, but is better a chicken broth. When it boils I put in the tortellini (the hand-made tortellini are the best but I buy them at the market
), after 5 or 6 minutes they are ready and I can drain them. While they are in the colander I put a cube of butter in the pot and pour the "panna" in (milk-cream, I found it already-made at the market). I cook it for aboute one minute and then I pour the tortellini. I mix all and then they go in the dishes
. Put Parmigiano cheese on them for a better taste !
"Tortellini in brodo" is another classic. Simply cook them in the chicken broth and put them in the dishes (use a spoon to eat them).
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I won the Loebner prize 
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