Pasta with Roasted Grape Ricotta (Printable version)

Delight in tender pasta combined with caramelized grapes, fresh ricotta, lemon zest, and aromatic herbs for a balanced flavor profile.

# What You’ll Need:

→ Pasta

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

→ Roasted Grapes

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

→ Ricotta Mixture

06 - 1 cup fresh ricotta cheese
07 - 1/2 tsp lemon zest
08 - 1 tbsp lemon juice
09 - 2 tbsp chopped fresh basil
10 - 1 tbsp chopped fresh parsley
11 - 1/4 tsp salt

→ Assembly

12 - 2 tbsp 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. Spread grapes on tray, drizzle with olive oil, sprinkle with salt and pepper, then toss to coat.
02 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until soft, blistered, and slightly caramelized. Remove from oven and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
04 - In a bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and salt. Stir until smooth and well combined.
05 - Return drained pasta to the pot. Add ricotta mixture and toss gently, adding reserved pasta water gradually to create a creamy sauce.
06 - Fold roasted grapes and their juices into the pasta gently. Drizzle with extra-virgin olive oil and toss lightly to coat.
07 - Divide pasta onto plates. Top with toasted pine nuts, freshly ground black pepper, extra basil, and grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The grapes turn into glossy, jammy jewels that surprise you with bursts of concentrated sweetness in every forkful.
  • Ricotta stays pillowy soft when you toss it with pasta water, making the whole dish feel luxurious without any cream.
  • It comes together in 45 minutes, which means even on a random weeknight, you can feel like you're cooking something special.
02 -
  • Don't skip reserving the pasta water—it's not optional seasoning, it's what turns thick ricotta into a sauce that actually coats the pasta instead of just sitting in clumps.
  • Fresh ricotta matters here more than almost anywhere else; the kind that's been sitting in your fridge for a week won't have the same silky texture that makes this dish feel special.
  • Those grapes release juice as they roast, and that syrupy liquid is gold—make sure you scrape every drop from the pan and fold it into the pasta, not waste it on the side.
03 -
  • Don't be shy with the lemon zest—it's what prevents the whole dish from feeling too heavy or sweet, and a little goes a long way in keeping everything bright.
  • If you're nervous about the grapes releasing too much liquid, transfer them to the pasta just before serving instead of folding them in earlier; that way you control exactly how much juice gets into the sauce.
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