15 March

Hand-Rolled Spinach Ravioli From Vermont For The Red Hen

by Jon Katz
Ravioli For The Hens
Ravioli for the Red Hen

Sometimes she sneaks out when she thinks I am not looking, she knows I might make fun of her when she brings special gourmet treats out to the hens. Sometimes I do make fun of her,  I am often caught between two words, the idea of giving hand-cut Vermont spinach and roasted garlic ravioli to chickens throws me, but I love her for it, all the more.

We had friends over for dinner last night, and there were four pieces of ravioli left over. Maria has a soft spot for the Red Hen, the three snooty Brahmas often reject her and chase her away. So Maria not only brought out the ravioli, she tore it up into little pieces and scattered in front of the Red Hen, making sure the others didn’t get it first.

Our hens eat well, each morning they get some carefully chosen leftovers. The Red Hen gets more. We would all do well to come back in the next life as one of Maria’s animals, I am lucky to have her while I’m alive. And I will be honest and confess to something even she doesn’t know, I occasionally sneak out to give the Red Hen Saltine crackers with peanut butter – her favorite – and Red and I stand guard to keep the other chickens away

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