In a nonstick pan, put 1/2 cloves of garlic and brown them in extra virgin olive oil; then add anchovy fillets and let them dissolve completely. At this point, incorporate the broccoli, also using the part of the stalks that is not leathery, cut into cubes of about 5 mm, and cook over moderate heat, without a lid to prevent oxidation of the vegetables. Season with salt and pepper. In the meantime, boil the salmon ravioli in salted water until emersion and, once drained, pan-fry them with the broccoli over high heat. At the end a light sprinkling of grain.