Cook the Tortelloni according to package instructions. In the meantime heat half of the oil in a large skillet, add grapes, rosemary, and sauté until just softened 1 minute or so. Season with salt and pepper to taste.
Drain the pasta reserving ½ cup of cooking water. Add Tortelloni to the skillet, with remaining oil and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle every portion with Parmigiano Reggiano shavings, drizzle with balsamic glaze and serve.