Shrimp Ravioli with Lychee Butter Sauce

Instructions

1. 1

   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.

2. 2

   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.