Pasta Roasted Grape Ricotta (Printable)

Delight in tender pasta combined with caramelized grapes, creamy ricotta, lemon, and fresh herbs for a flavorful main dish.

# Ingredient List:

→ Pasta

01 - 12 ounces dried short pasta (penne, rigatoni, or fusilli)

→ Roasted Grapes

02 - 2 cups seedless red or black grapes, stems removed
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon coarse salt
05 - 1/4 teaspoon freshly ground black pepper

→ Ricotta Mixture

06 - 1 cup fresh ricotta cheese
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 2 tablespoons chopped fresh basil, plus additional for garnish
10 - 1 tablespoon chopped fresh parsley
11 - 1/4 teaspoon salt

→ Assembly

12 - 2 tablespoons extra-virgin olive oil
13 - 1/4 cup toasted pine nuts (optional)
14 - Freshly ground black pepper, to taste
15 - Grated Parmesan cheese, for serving (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Spread grapes on the prepared tray. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.
03 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until soft, blistered, and caramelized. Set aside.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
05 - In a bowl, mix ricotta, lemon zest, lemon juice, basil, parsley, and 1/4 teaspoon salt until smooth.
06 - Return drained pasta to the pot. Add ricotta mixture and gently toss, adding reserved pasta water as needed to achieve a creamy consistency.
07 - Fold in roasted grapes along with their juices. Drizzle with 2 tablespoons extra-virgin olive oil and toss lightly.
08 - Divide pasta onto plates. Garnish with toasted pine nuts, freshly ground black pepper, extra basil, and grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted grapes transform into little pockets of caramelized sweetness that catch you by surprise with every bite.
  • It feels fancy enough to serve to guests but honest enough for a quiet dinner when you just want something that tastes like it took effort.
  • Fresh ricotta and lemon create a bright sauce that balances the grape sweetness without ever tasting heavy.
02 -
  • Don't skip shaking the grapes halfway through roasting—they need to caramelize on all sides, and one side will turn too dark if you leave them untouched.
  • Reserve your pasta water before you drain; that starchy water is what turns ricotta into an actual sauce instead of just cheese lumps.
  • Go easy on the tossing once the grapes are in—vigorous stirring bursts them open and turns everything purple, which tastes fine but looks less elegant.
03 -
  • If you can't find fresh ricotta, strain whole milk ricotta through cheesecloth for 30 minutes—it becomes much creamier and closer to the real thing.
  • Toast your own pine nuts in a dry skillet if you have the time; the flavor is so much better than pre-toasted ones.
  • Make this dish right before serving—it's best enjoyed while the pasta is still warm and the ricotta hasn't had time to firm up in the cold.
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