Homemade Ravioli

Directions

1. 1
   ["Using a thermometer, heat the milk until it reaches a temperature of 190\u00b0F If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.", "Stir in the vinegar, then allow the milk to sit until it has reached room temperature.", "The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.", "Filling:", "Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.", "A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.", "Mix well to distribute seasonings. PASTA DOUGH Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don't have this on hand, use all purpose flour instead.", "To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.", "Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.", "Begin kneading the pasta, first sprinkling the surface with flour.", "IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.", "Roll dough to 1/8\" thickness or less