Goats and Grapes White Pizza Ragu
Elevate your dinner routine with the indulgent and unique flavors of Goats and Grapes White Pizza Ragu, a delightful twist on classic Italian-inspired fare. This creamy goat cheese-based sauce is infused with roasted seedless red grapes, whose natural sweetness and caramelized depth lend a stunning contrast to the savory notes of garlic, shallots, and fresh thyme. Simmered with dry white wine and rich heavy cream, the sauce delicately coats fresh spinach, creating a luscious base that pairs beautifully with your choice of pasta or warm, crispy flatbread. Perfect for cozy dinners or entertaining guests, this dish is simple yet sophisticated, ready in just 35 minutes. Garnish with extra thyme for a gourmet finish, and enjoy a restaurant-quality meal right at home. Keywords: roasted grapes, goat cheese sauce, white pizza ragu, creamy pasta topping, easy gourmet recipes.
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Recipe Information
Ingredients
- 2 cups seedless red grapes
- 2 tablespoons olive oil
- 1 large shallot
- 2 whole garlic cloves
- 1 tablespoon fresh thyme leaves
- 0.5 cups dry white wine
- 4 ounces goat cheese
- 0.5 cups heavy cream
- 2 cups fresh spinach
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 4 servings cooked pasta or flatbread
Instructions
Preheat your oven to 400°F (200°C). Spread the red grapes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 12-15 minutes, or until they burst and caramelize. Remove and set aside.
While the grapes roast, finely mince the shallot and garlic cloves.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic, cooking until soft and fragrant, about 2-3 minutes.
Stir in the fresh thyme leaves and cook for another 30 seconds.
Add the dry white wine to the skillet and simmer until it reduces by half, approximately 3-4 minutes.
Reduce the heat to low and stir in the goat cheese and heavy cream, cooking until the cheese melts into a smooth, creamy sauce. Be careful not to let it boil.
Mix in the fresh spinach, letting it wilt gently in the sauce.
Fold in the roasted grapes, then season the ragu with kosher salt and black pepper to taste.
Serve the Goats and Grapes White Pizza Ragu over your choice of cooked pasta or as a topping for warmed flatbread. Garnish with additional fresh thyme leaves if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 14.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
