Heat Olive Oil (or Avocado Oil) in a large skillet or pot over medium heat. Add the halved Roma Tomato (halved), cut side down.
Cook for 7–8 minutes with the lid on, until the tomatoes soften and start to blister. Remove the skins with a fork and mash gently with a spoon to release their juices. Sprinkle with Garlic Powder, Dried Oregano, Dried Basil, Black Pepper, and a good pinch of Salt (to taste).
Pour in the Chicken Broth and Heavy Cream, then bring to a gentle simmer.
Add the Cheese Tortellini (fresh or refrigerated) and cook according to package directions, stirring occasionally, until the pasta is tender.
Stir in the Parmesan Cheese (grated) until the sauce is creamy and well combined.
Remove from heat and top with the ball of Burrata Cheese. Let it melt slightly, then tear into pieces before serving.
If the dish is too saucy, let it sit for a few minutes so the pasta can absorb some of the liquid before serving.
