Pick the mint leaves and chop finely.
Add half of the chopped mint to the milk and bring to the boil.
Beat the eggs with the sugar.
Strain the milk through a sieve and add to the eggs.
Place the mixture in a saucepan and cook over a gentle heat, stirring frequently with a spatula.
Once cooked, place in a bowl and cool in the fridge.
Add the rest of the mint.
Peel and core the pineappple and dice in to 5mm pieces. Keep as much of the juice as possible.
Place the sugar in a large, heavy-bottomed pan. Place over a medium heat and allow to melt, without stirring, to make a caramel.
Add the pineapple cubes and cook over a high heat for 5 to 8 minutes.
Drain off all excess liquid into a bowl and set aside.
Allow the pineapple to cool a little before making the ravioli.
Spread out the won ton wrappers and place a spoonful of pineapple in the centre of each one.
Brush a little beaten egg around the edges and then place a second won ton wrapper over the top.
Use the tips of your fingers to push out any air from inside the ravioli and then press the edges firmly together to seal.
Use a pastry cutter to create a decorative edge to your ravioli.
Place the pineapple juice in a pan and bring to the boil. Add a little water if necessary and then cook the ravioli for 2 minutes.
Place 3 ravioli on each dessert plate. Spoon a little of the mint drizzle around the ravioli and top with a quenelle of mango sorbet.
«Make sure to drain away all of the liquid from the pineapple after you have cooked it in the caramel - this will avoid your ravioli becoming soggy.»