Pasta with Roasted Grape Ricotta (Printable)

Tender pasta blends sweet roasted grapes, creamy ricotta, lemon, and herbs for a rich, fresh flavor.

# 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)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper. Spread grapes on the tray, drizzle with olive oil, then season with salt and pepper. Toss to evenly coat.
02 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through until 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 pasta water, then drain pasta.
04 - Combine ricotta, lemon zest, lemon juice, basil, parsley, and salt in a bowl. Mix until smooth and homogeneous.
05 - Return drained pasta to the pot. Add ricotta mixture and gently toss, incorporating reserved pasta water gradually to form a creamy sauce.
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, freshly ground black pepper, additional basil, and grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns everyday grapes into something that tastes like you planned it for weeks.
  • The ricotta mixture is so silky and bright, it coats every piece of pasta without feeling heavy.
  • You can have this on the table in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • Roasting the grapes brings out a deep, caramelized sweetness that balances perfectly with the lemon and herbs.
02 -
  • Don't skip reserving the pasta water, it's the secret to a creamy sauce without adding cream.
  • Roast the grapes until they're truly blistered, undercooked grapes won't have that deep caramelized sweetness.
  • Add the ricotta mixture off the heat so it stays creamy and doesn't turn grainy.
03 -
  • Toast your pine nuts in a dry pan over medium heat, watching closely so they don't burn.
  • Use the best ricotta you can find, it makes a noticeable difference in creaminess and flavor.
  • Toss the pasta with the ricotta off the heat to keep the sauce from breaking.
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