Goat Cheese Ravioli with Bell Peppers and Brown Butter
['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', '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']
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.
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.
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