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Goat Cheese Ravioli with Bell Peppers and Brown Butter Recipe

Goat Cheese Ravioli with Bell Peppers and Brown Butter Recipe

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Goat Cheese Ravioli with Bell Peppers and Brown Butter

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Ingredients

Count

Nutrition

858

Calories

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Ingredients:

Serving

2 small red bell peppers
2 small yellow bell peppers
1 small green bell pepper
2 tbsp olive oil
1/2 cup chopped onion
1/2 cup diced seeded tomatoes
2 tsp red wine vinegar
cornmeal for sprinkling
8 oz soft fresh goat cheese
1/3 cup grated parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tbsp chopped assorted fresh herbs (such as basil , chives , mint , and tarragon)
18 wonton wrappers
4 tbsp (1/2 stick) butter
toasted pine nuts
thinly sliced pitted nicoise olives
chopped fresh chives

Directions:

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. DO AHEAD: Can be made 1 day ahead. Cover; chill.
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. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
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.
*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	858.42 Kcal (3594 kJ)
Calories from fat	726.89 Kcal
		% Daily Value*
Total Fat	80.77g	124%
Cholesterol	199.79mg	67%
Sodium	426.33mg	18%
Potassium	213.63mg	5%
Total Carbs	21.19g	7%
Sugars	5.07g	20%
Dietary Fiber	2.1g	8%
Protein	14.23g	28%
Vitamin C	101.4mg	169%
Vitamin A	3.2mg	107%
Iron	43.5mg	242%
Calcium	199.1mg	20%

Amount Per 100 g
Calories	272.07 Kcal (1139 kJ)
Calories from fat	230.38 Kcal
		% Daily Value*
Total Fat	25.6g	124%
Cholesterol	63.32mg	67%
Sodium	135.12mg	18%
Potassium	67.71mg	5%
Total Carbs	6.72g	7%
Sugars	1.61g	20%
Dietary Fiber	0.67g	8%
Protein	4.51g	28%
Vitamin C	32.1mg	169%
Vitamin A	1mg	107%
Iron	13.8mg	242%
Calcium	63.1mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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