Roughly slice the jalapeno peppers and remove the seeds. In a large skillet heat one tablespoon extra virgin olive oil over medium heat, add jalapeno peppers and sauté for 5 minutes.
In the meantime cook the Tortelloni according to package instructions and drain. Add Tortelloni and diced cherry tomatoes to the skillet, mix them with jalapeno peppers and toss one minute over medium heat.
Drizzle with extra virgin olive oil, top with fresh basil leaves and serve.