Pasta with Roasted Grapes Ricotta (Printable)

Delicate pasta combining blistered grapes with creamy ricotta, lemon, and fresh herbs for a vibrant flavor balance.

# 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 (plus extra for garnish)
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:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper. Spread grapes on the tray, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.
02 - Roast the grapes for 20 to 25 minutes, shaking the tray halfway through, until the grapes are soft, blistered, and slightly caramelized. 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 pasta water, then drain the pasta.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and 1/4 teaspoon salt. Stir until smooth.
05 - Return the drained pasta to the pot. Add the ricotta mixture and toss gently, adding reserved pasta water as needed to achieve a creamy consistency.
06 - Fold in the roasted grapes along with their juices. Drizzle with extra-virgin olive oil and toss lightly to combine.
07 - Divide pasta among plates. Garnish with toasted pine nuts, fresh basil, freshly ground black pepper, and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted grapes create a surprising sweetness that feels elegant without trying too hard.
  • It comes together in under an hour and tastes like you fussed all day.
  • Once you taste how the ricotta becomes silky in the hot pasta water, you'll understand why Italians keep it simple.
02 -
  • Don't skip roasting the grapes long enough—undercooked grapes stay tart and separate from the dish instead of becoming sweet, concentrated jewels.
  • The pasta water is not extra; it's essential to how this dish works, so measure it out before you drain and keep it nearby.
  • Add the ricotta while the pasta is still hot, and keep everything gentle—rough tossing will break down the ricotta into a grainy mess instead of a sauce.
03 -
  • Buy ricotta from a fresh source if possible—the flavor difference is what separates this from feeling like a standard pasta dish.
  • Don't be shy with the lemon zest; it's what prevents the whole thing from feeling too rich and keeps it bright on the plate.
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