Pasta Roasted Grape Ricotta (Print)

A delicate pasta blending roasted grapes, creamy ricotta, lemon zest, and fresh herbs for a bright flavor balance.

# 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 oven to 425°F. Line a baking tray with parchment paper. Spread grapes evenly on the tray, drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then toss to coat.
02 - Roast grapes for 20–25 minutes, shaking the tray halfway through, until soft, blistered, and 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 (120 ml) pasta water, then drain.
04 - In a bowl, combine ricotta, lemon zest, lemon juice, chopped basil, parsley, and 1/4 tsp salt. Stir until smooth and well blended.
05 - Return drained pasta to the pot. Add ricotta mixture and toss gently, gradually adding reserved pasta water to achieve a creamy consistency.
06 - Fold in roasted grapes along with their juices. Drizzle with extra-virgin olive oil and toss lightly to combine.
07 - Divide pasta onto plates. Garnish with toasted pine nuts, freshly ground black pepper, extra basil leaves, and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted grapes caramelize into little pockets of sweetness that make each forkful feel like a small discovery.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • It's the kind of dish that works for a quiet weeknight dinner or impresses guests without fussing.
02 -
  • Don't skip reserving the pasta water—that starch is what transforms the ricotta into an actual sauce instead of just cheese clumps scattered on pasta.
  • The grapes continue cooking a bit after you pull them from the oven, so don't overdo the roasting or they'll collapse into jam.
03 -
  • Use a box grater to get lemon zest that's fine and bright—a microplane makes it even easier and keeps the oils from oxidizing too fast.
  • Don't drain the pasta too thoroughly; a little cling of water helps the ricotta emulsify into something sauce-like rather than chunky.
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