Toss sliced squid in seasoned flour to lightly coat. In a large skillet over medium-high heat, lightly brown prosciutto in olive oil. Add squid and cook until it just starts to change color and is lightly browned. Remove squid from pan. Add tomato, black olives and tortellini pasta to pan, along with 1/2 of the vinaigrette. Heat to warm pasta and vinaigrette. Return squid to the pan and toss to warm slightly. Serve in wide bowls, drizzle additional vinaigrette over and top with Parmesan cheese.