Pasta with Roasted Grapes Ricotta (Printable Version)

Creamy pasta paired with roasted grapes, lemon zest, and fresh herbs for a bright, savory dish.

# 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. Set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
04 - In a bowl, mix ricotta, lemon zest, lemon juice, basil, parsley, and salt until smooth.
05 - Return drained pasta to pot. Add ricotta mixture and toss gently, adding reserved pasta water as needed for a creamy consistency.
06 - Gently fold roasted grapes and their juices into pasta. Drizzle with extra-virgin olive oil and toss lightly.
07 - Divide pasta among plates. Garnish with toasted pine nuts, black pepper, fresh basil, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Roasting transforms ordinary grapes into something luxurious and sweet, almost like a savory jam.
  • The ricotta and lemon keep everything light and bright instead of heavy.
  • It comes together in under an hour but feels impressive enough for company.
  • You get layers of flavor without complicated technique or expensive ingredients.
02 -
  • Do not skip roasting the grapes long enough, they need to caramelize and release their juices or the dish will taste flat.
  • Add pasta water gradually, too much and the sauce becomes soupy, too little and the ricotta stays clumpy.
  • Fold the roasted grapes in gently at the end so they stay mostly intact and do not turn into mush.
03 -
  • Use a hot oven and do not overcrowd the grapes, they need space to caramelize instead of steam.
  • Taste the ricotta mixture before adding it to the pasta, it should be bold enough to flavor the whole dish.
  • Serve this in warm bowls so the ricotta stays creamy and does not seize up from the cold.
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