- 2 small red bell peppers
- 2 small yellow bell peppers
- 1 small green bell pepper
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup tomatoes, seeded and diced
- 2 teaspoons Southern Skillet Red Muscadine Vinegar
- Cornmeal for sprinkling
- 8 ounces Belle Chevre Montrachet
- 1/3 cup Parmesan, grated, plus additional for sprinkling
- 1/4 cup mascarpone
- 2 tablespoons assorted fresh herbs (such as basil, chives, mint, and tarragon), chopped
- 18 wonton wrappers
- 4 tablespoons (1/2 stick) butter
- 1/4 cup pine nuts, toasted
- 1/4 cup Nicoise olives, pitted, thinly sliced
- 1/4 cup fresh chives, chopped
Char 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.
Cook’s note: Can be made 1 day ahead. Cover; chill.
For ravioli, lightly sprinkle rimmed baking sheet with cornmeal. Mix goat cheese, Parmesan, and mascarpone with assorted fresh herbs 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’s note: Can be made 8 hours ahead. Cover; chill.
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes. Cook ravioli in a 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.
Recipe and photos reprinted with permission from Tasia’s Table, Cooking with the Artisan Cheesemaker at Belle Chevre (NewSouth Books, 2012).