water 475 ml;
sodium alginate, 2 g;
raspberry, 1 and 2/3 Cup;
sugar, 1 tablespoon;
calcium lactate 5 g.
Use a blender or whisk to dissolve sodium alginate in 2 cups of water. Refrigerate for 15 minutes.
Add 2/3 Cup raspberries, 1 tablespoon of sugar and 5 g of calcium lactate to the blender. Grind into puree.
Using a measuring spoon, transfer small portions of the mixture into a sodium alginate solution. Wait 3 minutes.
Get the ravioli with a spoon-with a slotted spoon and rinse in water.