When spring rolls around, many of us are eager to dust off our shorts and sunglasses, ready to forget the reality of the season: it’s still pretty darn chilly. This recipe brings the best of both worlds, crunchy, fresh spring vegetables and bright goat cheese ravioli in a broth that’s light enough, but still warms your bones.
Cut the sugar snaps in half on a bias, then blanch them in the same way, stopping the cooking with the ice water bath and holding in a separate bowl. (The recipe can be prepared to this point up to 24 hours in advance and refrigerated until ready to use.)
Photo by Anne Cusack / Los Angeles Times