Make a nest in a mound of sieved flour, break the egg into it and add salt.Knead and gradually add water, until the dough becomes elastic and does not stick to the hands and to the table.If you cut the dough, the structure must be dense and without holes.Form the dough into a ball and oil it, so it does not dry.Allow to rest for 1 hour.While the dough is resting, prepare the filling.Add salt, sweet cream and the finely chopped herbs to the drained cottage cheese.Mix well and leave to rest for some minutes, so the cottage cheese takes on the aroma of the herbs.Roll the dough into a thin sheet and cut it into circles with the help of a round model of diameter 8 cm.In the middle of each circle put some filling, wet the edges with some yoke and fold the dough-circles in half over the filling, so you shape the tortellini.Arrange the tortellini on a tray, previously strewn with sharp (or coarse) flour.Cook the tortellinis in salted boiling water for about 5 minutes, drain and put them in a pan, in which we have previously melted the butter.Add the sweet cream, salt and stir a little.If the cream thickens too much, dilute it with some of the water, in which the tortellinis have been cooked.At the end mix into the tortellinis with cream also the grated aged Kranj gauda.You may also choose to sprinkle a little chopped herbs over the tortellinis before serving.