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.
Lychee Butter Sauce
In a saucepan, bring the wine, lychee syrup and shallot to a boil. Reduce until only 60 ml (1/4 cup) of liquid remains.
Over low heat, gradually add the butter, whisking constantly. Stir in the lychees. Season with salt and pepper.
In a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Lightly oil.
Divide the ravioli among four bowls. Drizzle with the lychee butter sauce and sprinkle with fresh mint. Season with pepper. Serve as an appetizer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.