Goat Cheese Ravioli with Bell Peppers and Brown Butter
Homemade ravioli filled with a luxurious blend of goat cheese, Parmesan, and mascarpone, served with charred tri-colored peppers and finished with brown butter sauce. This elegant dish combines fresh pasta with Mediterranean flavors, topped with pine nuts, Niçoise olives, and fresh herbs.
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.
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.
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.
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.
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
4 min
- 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.
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.
*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
