I originally adapted this from Bon Appetit who adapted it from Bonne Soiree from Chapel Hill, NC. Either it was too hard or I should’ve listened to myself and just avoided using wonton skins (that they wanted you to boil)! The restaurant makes its own ravioli dough so I’m sure it’s much more sturdy than the rest of the batch that I spent an hour making that just broke apart. Then I realized, hey a long time ago I made these beautiful fried wonton packets with mangoes and honey and the crispiness was to die for so why not do the same here?
Crispy Goat Cheese “Ravioli” with Bell Peppers
for the Bell Peppers
3- 4 medium bell peppers
1 small (3/4 c) onion, chopped
1 large tomato, seeded, chopped (1/2 c)
2 cloves garlic
2 tsp red wine vinegar
for the ravioli
8oz fresh soft goat cheese
1/4 c. mascarpone cheese
1/3 c. parmesan cheese
2 tablespoon of an assortment of fresh herbs (basil, tarragon, chives, mint)
Toasted Pine Nuts
(Thinly sliced Nicoise Olives– brine-cured black olives)
chopped fresh chives
Char the peppers over a gas flame or under a broiler under 450F until blackened on all sides. Place in a paper bag, seal, and let it stand at room temperature for 15 minutes. Peel, remove seeds, chop. Meanwhile, heat a small skillet over medium-high heat and cook pinenuts until toasted and browned.
Heat olive oil over medium heat. Add onions and tomatoes and cook until the onions begin to brown (4 – 5 minutes). reduce the heat to low and cook until the veggies are very soft and the onion is brown, stirring often (15 mins). Add chopped bell peppers and red-wine vinegar until the harsh vinegar smell has evaporated and bell peppers are warmed. Can be done a day ahead.
Lightly sprinkle a baking sheet with cornmeal. In a large bowl, mix the goat cheese, mascarpone, parmesan, and herbs. With your fingertips, dampen the edges of the wonton wrappers. Fill each with about 3/4 tablespoon of cheese mixture. Fold in corners one at a time to have an even, square packet. Make sure they are sealed tightly and place it on the baking sheet. (Can be made up to 8 hours ahead, cover, chill).
Melt 3 tablespoons of butter (or olive oil) in a large skillet over medium heat. Gradually raise the temperature and cook for 2 minutes, stirring, until the butter begins to brown and releases a nutty aroma. Place wontons, fold side down, in the skillet and brown both sides. (Can be done in batches)
Rewarm the bell pepper mixture and divide among plates. Top with three or four crispy ravioli and drizzle with brown butter. Sprinkle with parmesan, pine nuts, olives, and chives.