Pasta Roasted Grape Ricotta (Print View)

Delicate pasta blended with roasted grapes, ricotta, lemon zest, fresh herbs, and a hint of pine nuts.

# Components:

→ 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 the oven to 425°F. Line a baking tray with parchment paper.
02 - Spread grapes evenly on the tray. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat. Roast for 20 to 25 minutes, shaking the tray halfway to ensure even caramelization.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
04 - In a bowl, combine ricotta, lemon zest, lemon juice, chopped basil, parsley, and salt. Stir until smooth and homogeneous.
05 - Return the drained pasta to the pot. Add the ricotta mixture and gently toss, adding reserved pasta water gradually to form a creamy sauce.
06 - Fold roasted grapes and their pan juices into the pasta gently. Drizzle with extra-virgin olive oil and toss lightly.
07 - Divide pasta among serving plates. Top with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Those roasted grapes turn into tiny flavor bombs—sweet, jammy, and nothing like what you'd expect on pasta.
  • The ricotta becomes this silky sauce that hugs every piece of pasta without feeling heavy.
  • It comes together in under an hour and tastes like you've been cooking all afternoon.
02 -
  • The roasted grapes need those 20–25 minutes to actually caramelize; rushing this step means you'll just have warm grapes instead of jammy flavor bombs.
  • Reserve that pasta water before you drain—it's not optional, it's the secret weapon that turns ricotta into sauce.
  • Fresh ricotta makes an enormous difference here; the silky version from a real deli tastes completely different than the plastic-tub kind.
03 -
  • Buy the best ricotta you can find—this is where quality really matters because it's one of just a few main ingredients.
  • Don't skip the zester for the lemon; its brightness is what keeps this from feeling heavy or one-dimensional.
  • Taste the ricotta mixture before adding it to the pasta and adjust the lemon and herbs to your preference; seasoning at this stage is easier than fixing it later.
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