In a saucepan put 1 tbsp of sugar, half of the butter, 4 sprigs of thyme, wine, and salt and pepper to taste. Cook on medium-high flame until reduced by half.
In the meantime, melt the remaining butter in a non-sticking frying pan, add the shallots and cook gently for about 3 minutes. Sprinkle with the remaining sugar and cook 3 more minutes stirring occasionally. Add reduced wine and cook a few more minutes until thick and syrupy.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the pan with the shallots and wine, and stir gently adding pasta water a little at a time if you need to loosen the sauce.
Sprinkle with thyme leaves, and pepper then serve.