Salmon Ravioli with Delicious Tomato Cream Sauce

Directions

• Preheat an oven to 375 F.
• Toss the cherry tomatoes with olive oil, chopped garlic, sea salt and sage leaves. Put them on a baking sheet an bake for 15-20 min until tender.
• Transfer the roasted tomatoes along with a juice in a small saucepan, add chopped anchovy fillet and white wine.
• Bring to a simmer, reduce heat to a medium-low and continue simmering for 5 min.
• Pour the tomatoes with all the juice in a blender; puree until smooth.
• Strain the tomato mixture through a sieve and return to the saucepan over a medium heat.
• Stir in the heavy cream and simmer until slightly thickened, about 2 minutes.
• Add 2-3 tablespoons of Parmesan, season with salt and black pepper to taste. Remove from the heat.
• In a food processor combine the salmon fillet, ricotta and lemon; process until smooth. Season to taste with salt and pepper.
• In a small bowl lightly beat the egg.
• Spoon a small amount (about 1 teaspoon) of the salmon mixture onto each wonton. Brush the edges of the wonton with egg.
• Fold over the wonton to form a triangle, make sure to seal tightly. Pull the sides to form the classic tortellini shape and pinch the ends together.
• Transfer the ravioli to a serving dish. Serve them with a hot tomato cream sauce and grated Parmesan.