Dab the meat dry and season with pepper. Wash the sage. Stick 1 slice of ham and 1 sage leaf on each cutlet with a wooden skewer.
Peel, wash and slice the carrots. Peel and chop the onion. Fry both in hot butter. Dust with flour and sweat. Stir in cream, 300 ml water and frozen peas, season, bring to the boil. Simmer covered for 5-6 minutes.
Fry the escalopes in oil for about 1 minute on each side. Cook tortelloni in boiling salted water according to instructions on the packet, drain and add to the vegetables. Season to taste, arrange.