Using a blender, dissolve the alginate into a third of the water, then gradually add the rest of the water. Leave to rest for as long as possible in order to obtain a substance with as few bubbles as possible.
Mix the yoghurt well. Take a spoonful and then add a raspberry to the spoonful, ensuring that it is covered in yogurt.
Gently pour the yoghurt and raspberry ball into the alginate and leave to jellify for 1 to 30 seconds.
Rinse the ravioli in a bowl of clear spring water and then serve.
«The alginate reacts with the calcium in the yogurt to form a fine gel - the 'ravioli shell' that keeps the yogurts bites whole.»