Ricotta and spinach ravioli with salmon sauce

2_03249 RAVIOLI RICOTTA and spinach with SALMON SAUCE INGREDIENTS for 4 PERSONS 2 ripe tomatoes, a small courgette, 500 g of fresh ricotta and spinach ravioli, 150 g smoked salmon, a tablespoon of butter, 2 tablespoons chopped dill, a pinch of grated nutmeg, for garnish sprigs of dill, salt, pepper. Rinse and depicciolate tomatoes; cut them in half, remove the seeds and chop the flesh into small pieces. Keep them aside on a plate lined with paper towels. Rinse and cut in half the zucchini, then cut into pieces. Cook the ravioli according to package directions, drain, then gently pour the previously heated in a large bowl. Cut the salmon into small pieces, make it jump, for one minute, over high heat, in hot butter with Zucchini pieces; Add dill, nutmeg, salt and pepper and mix thoroughly. Pour over ravioli and stir again. Spread the preparation in the plates, sprinkle with pieces of tomatoes, garnish with dill sprigs and serve immediately.