Goat Cheese Ravioli with Bell Peppers and Brown Butter

Directions

1. 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.

2. 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. 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.

4. 4.

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

5. 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. 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. 7.

   *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.