Peach Ravioli with Strawberry "Marinara"

Scott Miller, Restaurant Chef, Sheraton Steamboat Resort

For Ravioli:
1 large ripe peach, brunoise diced
1 cup + 2 tbsp. plain granola
1 tbsp. honey
1 tsp. crystallized ginger, diced
1/2 tsp lavender
8 won ton wrappers
2 whole eggs lightly beaten w/ 1 tbsp. milk (egg wash)
1 cup canola oil to saute

To garnish:
1 tbsp. mint leaf, chiffonade
powdered sugar

Mix first five ingredients (reserve 1 cup granola for later ) in bowl. Divide peach mixture between wonton
wrappers. Seal with egg wash to make ravioli. Grind remaining granola in food processor. Dredge ravioli
through egg wash and granola. Saute ravioli in hot oil until golden brown. Serve over strawberry "marinara".
Garnish plate with mint and powdered sugar.

For strawberry marinara:
2 pints fresh strawberries, tops removed, left whole
1 cup Colorado Merlot wine
1/2 cup + tbsp. olive oil
3 shallots, cut in rings
1 garlic clove, chopped
1 tbsp. fresh ground black pepper
salt to taste

Sweat shallots and garlic in 1 tbsp. olive oil; when the shallots are translucent, add wine and reduce by 1/2.
Add strawberries ane black pepper, return to simmer. Cook, stirring occasionally, until strawberries soften.
Be careful not to break up the berries so the sauce will maintain a chunky texture. Fold in olive oil and
adjust seasoning with salt. For best results, serve immediately. Serves 4.

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