Pasta with Roasted Grape Ricotta (Print Version)

Pasta paired with caramelized grapes, creamy ricotta, lemon zest, and fresh basil for a vibrant dish.

# Ingredient List:

→ 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)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Spread grapes on the tray, drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, then toss to coat evenly.
02 - Place tray in the oven and roast grapes for 20 to 25 minutes, shaking the tray halfway through until grapes are soft, blistered, and caramelized. Remove 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 of the pasta cooking water, then drain the pasta.
04 - In a bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and 1/4 tsp salt. Stir until smooth and creamy.
05 - Return drained pasta to the pot and gently toss with the ricotta mixture, adding reserved pasta water gradually to achieve a creamy consistency.
06 - Fold in the roasted grapes with their juices and drizzle with extra-virgin olive oil. Toss lightly to combine evenly.
07 - Distribute pasta onto serving plates. Garnish with toasted pine nuts, freshly ground black pepper, additional basil leaves, and grated Parmesan if desired. Serve immediately.

# Helpful Tips:

01 -
  • The roasted grapes caramelize into little bursts of sweetness that feel indulgent without being dessert.
  • It comes together in under 45 minutes and impresses people who expect you spent all afternoon cooking.
  • The ricotta mixture is forgiving—you can adjust the herbs and lemon to match your mood.
02 -
  • Reserve pasta water before you drain—it's the difference between a creamy, cohesive dish and a dry, broken one.
  • Don't skip shaking the tray halfway through roasting the grapes, or they'll caramelize unevenly and some will still taste sharp.
  • Fold in the grapes gently at the end; rough tossing will burst them and turn your sauce purple.
03 -
  • The pasta water is your friend—start with less and add gradually until you hit that perfect creamy consistency.
  • Don't let the ricotta mixture sit cold in the bowl; fold it into warm pasta so it coats everything evenly and luxuriously.
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