By Chef Adam Hayes from the Red Stag Grill
- 1/2 gallon of whole milk
- 1/8 cup of Apple Cider Vinegar
- 4 eggs
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- about 3 cups all purpose flour
- 1/4 cup local kale puree
- 1 egg (cracked and mixed with 2 tablespoons water for egg wash)
- in a large pot, heat the milk to 185F (or just to boiling). Stir often to prevent scorching.
- Slowly add the vinegar until the curds separate from the whey.
- Skim the curds into a colander lined with cheesecloth. Allow the cheese to hang suspended from the whey liquid for several hours or overnight.
- Remove the cheese from the cheesecloth and refrigerate for up to 2 weeks.
- Place 4 of the eggs, olive oil, salt, and kale puree in a mixer with a paddle attachment.
- Slowly add 3/4 of the flour. Then change over to the dough hook to mix.
- Keep adding flour until it forms a dough ball and pulls away from the side of the bowl. You may need to add more flour than the recipe calls for. This is normal. The dough can be slightly sticky.
- Remove the dough from the mixer and wrap with plastic wrap or put it in a ziploc bag and allow it to rest for 15-20 minutes.
- After the dough has rested, roll it into flat sheets with a pasta roller or a rolling pin. Work with small portions at a time, keeping the remainder wrapped so it doesn't dry out.
- Using a cookie cutter, cut out two of the same shape. Add a small amount of queso blanco and brush the edges of your cookie cut shape with egg wash. Press together firmly. Repeat as many times as you have dough to do so.
- Cook your raviolis in salted water for 4-6 minutes or until done. Great as is, or you may add a sauce of your choice to finish.