Shrimp Ravioli with Lychee Butter Sauce
Shrimp Ravioli with Lychee Butter Sauce
Ingredients
- 1/4 lb (115 g) white fish, cubed
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) pickled ginger, chopped
- 1/2 teaspoon (2.5 ml) hot pepper sauce (optional)
- 1/4 lb (115 g) raw medium shrimp, peeled
- 40 squares wonton dough, thawed
- Salt and pepper
- 1/2 cup (125 ml) white wine
- 1/2 cup (125 ml) canned lychees syrup
- 1 small shallot, chopped coarsely
- 1 cup (250 ml) cold butter, cubed
- 6 canned lychees, drained and diced
- 1 tablespoon (15 ml) chopped fresh mint (cilantro or chervil)
Instructions
- In food processor, finely chop the fish with the mayonnaise. Add the ginger, pepper sauce and shrimp. Pulse, a few seconds at a time, to coarsely chop the shrimp. Season with salt and pepper.
- On a work surface, place five squares of dough at a time. With a spoon, place about 10 ml (2 teaspoons) of filling in the centre of each square. Brush the dough with a little water. Cover with a second square of dough and press around the filling to avoid trapping any air bubbles and seal the ravioli. Repeat with the remaining ingredients. With a round 6 ½-cm (2 ½-inch) cutter, cut out each ravioli.
Shrimp Ravioli with Lychee Butter Sauce