Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions, about 2-3 minutes. Drain and rinse with cold water.

Chop the romaine lettuce into bite-sized pieces and finely slice the shallot or red onion. Place in a large mixing bowl.

In the same bowl, add the cooled tortellini and shave in the Parmesan cheese. Pour in the Caesar dressing and gently toss together.

Sprinkle with kosher salt and freshly cracked black pepper, adjusting to taste, and mix again to ensure even seasoning.

If using, sprinkle garlicky toasted panko breadcrumbs over the top and gently toss to distribute.

Serve immediately or store in the fridge for up to an hour before serving, keeping the dressing separate until just before serving.