Goat Cheese Ravioli with Bell Peppers and Brown Butter

Ingredients

• •2 small small red bell peppers
• •2 small small yellow bell peppers
• •1 small small green bell pepper
• •2 tablespoons olive oil
• •½ cup chopped onion
• •½ cup diced seeded tomatoes
• •2 teaspoons red wine vinegar
• •2 tablespoons Cornmeal
• •8 ounces soft fresh goat cheese
• •⅓ cup grated Parmesan cheese plus additional for sprinkling
• •¼ cup mascarpone cheese
• •2 tablespoons chopped assorted fresh herbs
• •18 pieces wonton wrappers
• •4 tablespoons butter
• •3 tablespoons Toasted pine nuts
• •¼ cup Thinly sliced pitted Niçoise olives
• •2 tablespoons Chopped fresh chives

Cooking Instructions

1. 1.

   Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.

   25 min

2. 2.

   Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.

   20 min

3. 3.

   Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

   30 min

4. 4.

   Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.

   4 min

5. 5.

   Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.

   4 min

6. 6.

   Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.

   5 min

7. 7.

   *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.