First you need to make the filling so put the manchego and serrano ham into your blender and blend away for about 30 seconds. You'll make the tortellini in batches so put a few of the pasta sqaures onto a board in front of you like diamonds, pointing away from you, as in the photo on the right.
Take about a teaspoon of the filling into your hand and squish it together to form a rough ball shape. Put the filling onto the far half of the pasta sqaure. Wet your finger with water and run it over the 2 edges of pasta that the filling is sitting between. This will act as a glue when you fold the pasta.
Fold the point nearest you over the filling and pinch the point of your new triangle shape firmly, lifting it up, as in the second photo on the right. You need to sqeeze the air out of the pasta so, using your thumb and forefinger, press all around the filling so that the filling is sealed in all the way around. Next, firmly press along the edges to seal and you should be left with a fully sealed triangle of pasta with a nice lump of filling in the middle.
To fold into a tortellini, you need to wrap the sides around the front of the triangle (like it's giving itself a cuddle!). Fold one side across then wet it with a damp finger and fold the other side across, as in the third photo on the right. Pinch to seal the arms together. Fold the top (the original point that should still be pointing up) backwards away from the other folds. It will point down the back of the pasta like a little coat hood ( as in the final photo). Pinch the seam along the top so that the pasta will remain folded back. Pop your completed tortelllini on a lightly floured plate and repeat the process for each sqaure. You'll be amazed at how quickly you can do them by the end.
Once you've made all the tortellini, put a pan of salted boiling water on the hob and carefully drop them into the water. Cook for 4.5 minutes, during which time you can chop the thyme (no pun intended...) and make the sauce.
After the pasta goes in, put a small saucepan on the hob on a medium heat and add in the butter. As the butter is melting, chop the thyme and add to the butter. Give the pan a little swirl around and then allow the butter to bubble away until it just turns brown. Remove the pan from the heat and it should be about time to drain the pasta. Drain the pasta through a colander and pop it back into the large saucepan. Pour the thyme butter over the pasta and carefully mix together.
To serve, simply divide the tortellini between two pasta bowls and sprinkle with a little salt.
I hope that you enjoy them.