Ricotta and herb ravioli with creamed Romanesco broccoli, smoked salmon, and semi-dried cherry tomatoes

First clean the Romanesco cabbage, rinse it and boil it in salted water for 15/20 minutes.

Once it's ready, transfer it to a bowl of cold water and ice to keep the green color.

Then pour them into a tall-sided container and blend them together with the grated Parmesan, salt, and a little water until you obtain a cream.

Meanwhile, brown the smoked salmon in a pan with a drizzle of oil.

Wash and cut the tomatoes in half and cook them in an air fryer (or in the oven) at 190 degrees for 20 minutes.

Cook the ravioli for 1 minute and drain them directly into the pan with the smoked salmon.

Add the broccoli cream, a little of the cooking water and mix.