Name: Shrimp Ravioli with Lychee Butter Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
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)

Preparation

Ravioli
- 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.

Shrimp Ravioli with Lychee Butter Sauce

Categories

Ingredients

Ravioli

Lychee Butter Sauce

Preparation

Ravioli

Lychee Butter Sauce

Personal Note