Goat Cheese Ravioli with Bell Peppers and Brown Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets). Ingredients:
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 |
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 |
Directions:
1. 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.
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.
3. 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.
4. Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
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.
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.
7. *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
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