Work the flour with the egg and the egg yolks until you have a thick, solid ball and then leave it to rest for 1 hour.
Slightly fry in olive oil with the garlic clove, mushrooms and the cooked ham, cut into thin strips. Cook for 5 minutes. Turn the heat off and add the bread, previously soaked in milk, the grated parmesan, salt and pepper. Work the mixture until you have a solid ball.
Stretch pasta on a table and cut little squares. Fill the squares with a little ball of the mushrooms mixture and seal well.
In a pan slightly fry butter, oil, the vegetables cut in little cubes, mascarpone, salt and pepper. Cook for 15 minutes. Blend everything in a food processor to obtain a cream.
Boil tortellini for 5 minutes, drain and dress with the vegetables cream and freshly grated parmesan.