pea ravioli

Ingredients

• 300g Peas
• 3g sodium alginate
• 5g Calcium Chloride
• 500g Still Water

Steps

Boil peas, then shock to keep colour. then blend and strain through cheese cloth. blend with sodium alginate. put in fridge. then add calcium chloride to water(not tap). then carefully spoon pea solution in calcium water , take out and rinse.