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1
Char all peppers over gas flame or in broiler until blackened on all sides.
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2
Place in paper bag; seal and let stand at room temperature 15 minutes.
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3
Peel and seed peppers; chop.
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4
Heat oil in large skillet over medium heat.
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5
Add onion and tomatoes and cook until onion begins to brown, about 4 minutes.
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6
Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes.
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7
Add chopped peppers and vinegar.
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8
Season with salt and pepper.
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9
DO AHEAD: Can be made 1 day ahead.
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10
Cover; chill.
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11
Lightly sprinkle rimmed baking sheet with cornmeal.
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12
Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl.
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13
Arrange 6 wonton wrappers on work surface.
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14
Place 1 tablespoon cheese filling in center of each wrapper.
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15
Using fingertip, dampen edges of wrappers with water.
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16
Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly.
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17
Pinch top to seal.
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18
Place on prepared baking sheet.
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19
Repeat with remaining wrappers and filling.
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20
DO AHEAD: Can be made 8 hours ahead.
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21
Cover and chill.
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22
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
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23
Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes.
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24
Transfer ravioli to skillet with browned butter.
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25
Toss over medium heat.
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26
Meanwhile, rewarm bell pepper mixture; divide among 6 plates.
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27
Using slotted spoon, top peppers on each plate with 3 ravioli.
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28
Drizzle with any remaining browned butter.
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29
Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
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30
*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
