Ingredients

Bell peppers:

• 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

Ravioli:

• 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

Preparation

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.

Makes 6 servings.

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