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
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