Salmon Ravioli with Delicious Tomato Cream Sauce

Ingredients

• cherry tomatoes - 2 cup
• extra virgin olive oil - 1 tablespoon
• sea salt - 1 tsp
• sage leaves - 1 tablespoon, finely chopped
• garlic - 1 clove, finely chopped
• anchovy fillet - 3
• white wine - 1/4 cup
• heavy whipping cream - 1/2 cup
• freshly grated Parmesan - 1/2 cup
• ready made wonton/ravioli wraps - 1 package
• salmon fillet - 1/2 lb
• ricotta cheese - 5 oz
• salt - to taste
• freshly ground black pepper - to taste
• lemon zest - 1 tbsp.
• egg - 1
• freshly ground black pepper - to taste

Instructions:

1. Preheat an oven to 375 F.
2. 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.
3. Transfer the roasted tomatoes along with a juice in a small saucepan, add chopped anchovy fillet and white wine.
4. Bring to a simmer, reduce heat to a medium-low and continue simmering for 5 min.
5. Pour the tomatoes with all the juice in a blender; puree until smooth.
6. Strain the tomato mixture through a sieve and return to the saucepan over a medium heat.
7. Stir in the heavy cream and simmer until slightly thickened, about 2 minutes.
8. Add 2-3 tablespoons of Parmesan, season with salt and black pepper to taste. Remove from the heat.
9. In a food processor combine the salmon fillet, ricotta and lemon; process until smooth. Season to taste with salt and pepper.
10. In a small bowl lightly beat the egg.
11. Spoon a small amount (about 1 teaspoon) of the salmon mixture onto each wonton. Brush the edges of the wonton with egg.
12. 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.
13. Transfer the ravioli to a serving dish. Serve them with a hot tomato cream sauce and grated Parmesan.