Goat Cheese Ravioli with peppers and Brown Butter

Ingredients for Goat Cheese Ravioli with peppers and Brown Butter

• 2 small red peppers

• 2 small yellow peppers

• 1 small green pepper

• 2 tablespoons olive oil

• 120ml chopped onion

• 120ml diced seeded tomatoes

• 2 teaspoons red wine vinegar

• Cornmeal for sprinkling

• 230g soft fresh goat cheese

• 40g grated Parmesan cheese plus additional for sprinkling

• 30g 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

How to make Goat Cheese Ravioli with peppers and Brown Butter

Char all peppers over gas flame or in grill 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.

Lightly sprinkle rimmed baking sheet with cornmeal. Mix 230g goat cheese, 40g Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in centre of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in centre, 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.