Shrimp Ravioli with Lychee Butter Sauce | RICARDO

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)