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Spring Vegetables in Parmesan Broth with Goat Cheese Ravioli

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.)

Get the recipe from the LA Times

Photo by Anne Cusack / Los Angeles Times



Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.