Knead a dough from the flour, eggs, olive oil and salt, leave it to sit for 30 min.
In the meantime, prepare a filling from the cottage cheese, eggs, feta and 1/2 the finely chopped basil. Sprinkle with salt and black pepper.
Roll out the dough, put filling, cut out and stick the tortellini together. Boil them in salted water. Chop the onion and mushrooms finely and braise in the olive oil.
Add the cream, nutmeg, peas and remaining basil. Sprinkle salt and black pepper. Arrange the tortellini in serving plates and pour on the sauce.