Goat Cheese Ravioli with Bell Peppers and Brown Butter

Ingredients

• 4 tablespoons butter ()
• 6 servings cornmeal for sprinkling
• 6 servings chives fresh chopped
• 2 tablespoons herbs fresh assorted chopped (such as basil, chives, mint, and tarragon)
• 8 ounces goat cheese fresh soft
• 1 small bell pepper green
• 0.3 cup mascarpone cheese 
• 2 tablespoons olive oil 
• 6 servings niçoise olives pitted thinly sliced
• 0.5 cup onion chopped
• 0.3 cup parmesan cheese plus additional grated for sprinkling
• 6 servings pinenuts toasted
• 2 small bell peppers red
• 2 teaspoons red wine vinegar 
• 0.5 cup tomatoes diced seeded
• 18  wonton wrappers 
• 2 small bell peppers yellow

Equipment

• bowl
• frying pan
• baking sheet
• pot
• broiler
• slotted spoon

Directions

1. Char all peppers over gas flame or in broiler until blackened on all sides.
2. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
3. Heat oil in large skillet over medium heat.
4. 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.
5. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
6. Lightly sprinkle rimmed baking sheet with cornmeal.
7. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface.
8. 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.
9. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
10. Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
11. Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes.
12. Transfer ravioli to skillet with browned butter. Toss over medium heat.
13. Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli.
14. Drizzle with any remaining browned butter.
15. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
16. *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.