Preheat oven to 375 F. Toss cherry tomatoes with an olive oil, chopped garlic, sea salt and sage leaves. Put them on a baking sheet an bake for 15-20 min until tender.
Transfer roasted tomatoes with a juice in a small sauce pan, add chopped anchovy fillet and pour with a prosecco or white wine. Bring to a simmer, reduce heat to a medium-low and continue simmering 5 min. Pour tomatoes with all the juice in a blender; puree until smooth. Pour tomato mixture through a sieve and return to a sauce pan over a medium heat. Stir in 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 salmon fillet, ricotta and lemon; process until smooth. Season to taste with salt and pepper.
In a small bowl lightly beat egg. Spoon a small amount (about 1 teaspoon) of salmon mixture onto each wonton. Brush the edges of the wonton with egg. Fold over the wonton to form a triangle, make sure it seal tightly. Pull the sides to form the classic tortellini shape and pinch the ends together.
Drop ravioli into a salted boiling water and cook until they float. Remove cooked ravioli from the water to a serving dish.
Serve ravioli with a hot tomato cream sauce and grated Parmesan.