Raspberry ravioli

 **Ingredients:** water 475 ml; sodium alginate, 2 g; raspberry, 1 and 2/3 Cup; sugar, 1 tablespoon; calcium lactate 5 g. **Technology** 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.