Put raisins in a cup, cover with cold water and let it rest for 5 minutes, drain and dry. Toast almonds in a non-sticking frying pan until lightly golden for 2-3 minutes. Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.
Cook the Tortelloni in the water you used to blanch Brussel sprouts according to package instructions. In the meantime, melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine. Drain Tortelloni reserving ½ cup of the pasta cooking water. Add the pasta to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Sprinkle with pink pepper and serve.