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

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.

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