In a large skillet, heat the oil with garlic and red-hot chili pepper for 1 minute until fragrant. Add chickpeas and dried tomatoes and cook for 4-5 minutes. Season with salt and freshly ground black pepper to taste.
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 and serve.
You can make this recipe also with Shrimp and Lobster Ravioli