In a large skillet, heat the butter until melted. Add ham and sauté 2 minutes until crispy. Add half walnuts and half thyme, season with freshly ground black pepper to taste and toss 1 more minute.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the skillet and toss gently for 1 minute adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, garnish with remaining walnuts and thyme and serve.
You can add grated Parmigiano Reggiano cheese if desired.