R is for Ravioli

Ok, I cheated. I made these goat cheese ravioli with bell peppers and brown butter with store-bought wonton wrappers. The assembly is laborious despite the wonton shortcut. And, the ravioli need to be handled with care in the pan, as they break easily.

I would make these again, but I'd either prepare the bell pepper mixture in advance or make the ravioli in advance. Otherwise, you're looking at an hour and a half of active prep time. Either way, these tasty ravs are worth it, and they'll keep for a day or two of snacking.

Ingredients

Bell peppers:
2 small red bell peppers
2 small yellow bell peppers
1 small green bell pepper

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup diced seeded tomatoes
2 teaspoons red wine vinegar

Ravioli:
Cornmeal for sprinkling
8 ounces soft fresh goat cheese
1/3 cup grated Parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)
18 wonton wrappers

4 tablespoons (1/2 stick) butter

Toasted pine nuts
Thinly sliced pitted Niçoise olives
Chopped fresh chives

Preparation

For bell peppers:
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.

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.

For ravioli:
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.

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

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.

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.