Pasta with Roasted Grape Ricotta

I discovered this dish by accident on a Tuesday afternoon when I had a bunch of grapes that were starting to wrinkle and a container of ricotta I'd bought with vague intentions. Instead of tossing them, I roasted the grapes out of curiosity, and something magical happened—they burst and caramelized, turning into these little pockets of concentrated sweetness. That's when it clicked: sweet and creamy belonged together on pasta, and the lemon zest would cut through it all like a knife through silk.

I made this for my neighbor Sarah one evening, and she kept going back for another bite, studying her fork like she was trying to decode what she was tasting. That moment—when someone stops talking mid-sentence because their mouth is full of something unexpected and good—that's when I knew this recipe was worth keeping around.

Ingredients

• Dried short pasta (penne, rigatoni, or fusilli): 350g brings the right texture to hold the creamy ricotta without getting lost in sauce.
• Red or black seedless grapes: 300g (2 cups) become your secret weapon—roasting concentrates their natural sugars into something almost wine-like.
• Olive oil for roasting: 1 tbsp helps the grapes blister and caramelize, creating depth.
• Coarse salt and freshly ground black pepper: 1/2 tsp salt and 1/4 tsp pepper season the grapes before roasting, drawing out flavor.
• Fresh ricotta cheese: 250g (1 cup) is your creamy base—use the freshest you can find, as it makes a noticeable difference.
• Lemon zest and juice: 1/2 tsp zest and 1 tbsp juice keep everything bright and prevent the dish from feeling heavy.
• Fresh basil and parsley: 2 tbsp basil and 1 tbsp parsley add herbaceous freshness that ties everything together.
• Extra-virgin olive oil: 2 tbsp drizzled at the end adds richness and brings all the flavors into focus.
• Toasted pine nuts: 40g (1/4 cup) optional but worth seeking out—they add a buttery crunch that elevates the whole dish.
• Parmesan cheese: For serving, grated fresh just before plating, adds a savory counterpoint to the sweet grapes.

Instructions

Get your oven ready and prep the grapes:

Preheat to 220°C (425°F) and line a baking tray with parchment paper. Spread your grapes out in a single layer, then drizzle with olive oil and toss them around until they're evenly coated in salt and pepper—you want each one glistening.

Roast until they burst and caramelize:

Slide them into the oven for 20–25 minutes, shaking the tray halfway through so they color evenly. You'll notice the smell shift from fresh and fruity to deep and almost wine-like—that's when you know they're done.

Cook your pasta perfectly:

While the grapes work their magic, bring a large pot of salted water to a rolling boil and cook your pasta until it still has a gentle bite to it, not soft. Before draining, scoop out about half a cup of that starchy pasta water and set it aside—you'll use it to tie everything together.

Build your ricotta base:

In a bowl, fold together the ricotta with lemon zest, lemon juice, basil, parsley, and salt until it's smooth and creamy. Taste it and adjust the salt or lemon if needed—this mixture is your foundation.

Combine everything gently:

Return the hot drained pasta to the pot and add your ricotta mixture, tossing everything slowly and adding splashes of that reserved pasta water until you reach a consistency that looks creamy but not soupy. Fold in the roasted grapes and their juices last, being gentle so they don't break apart.

Finish and serve:

Transfer to plates, drizzle with extra-virgin olive oil, and scatter pine nuts, black pepper, fresh basil, and Parmesan on top if you have them. Serve immediately while the pasta is still warm and the grapes are soft.

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There's something about serving a dish that looks and tastes like you've been cooking it for decades when you actually threw it together in under an hour. My brother took a photograph of his plate before eating, which he never does, and that small gesture made me feel like I'd discovered something worth sharing.

The Magic of Roasted Grapes

Roasting grapes feels like you're playing with something you shouldn't, like you're breaking a rule somehow. But what happens in that oven is pure transformation—the natural sugars concentrate, the skins wrinkle and darken, and suddenly you have these little bursts of sweetness that taste nothing like raw fruit. It's the same principle behind making jam or roasting tomatoes, just compressed into 25 minutes and a completely different category of dish.

Why This Works as a Main Course

Ricotta on pasta usually leans toward breakfast or lighter eating, but add roasted grapes and you've got something that feels substantial and elegant. The sweetness from the grapes plays against the slight tanginess of the cheese, the lemon keeps it all from becoming cloying, and the herbs remind your palate that this is still fundamentally Italian. It's vegetarian without feeling like you're missing protein, and it works just as well on a weeknight as it does when you're trying to impress someone.

Making It Your Own

This recipe is forgiving in the best way—it's a template more than a rigid formula. I've made it with goat cheese when ricotta wasn't available, and it developed a sharper edge that worked beautifully. Some nights I skip the pine nuts if I don't have them on hand, and the dish never suffers for it. The bones are solid enough to carry whatever small adjustments your kitchen calls for.

• Try using white grapes if you prefer something a touch more delicate, or a mix of red and green for visual interest.
• If you have fresh thyme, it plays even nicer with the roasted grapes than basil alone.
• A pinch of crushed red pepper flakes scattered on top adds complexity without heat.

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This dish taught me that sometimes the most interesting flavors come from combinations that shouldn't work on paper but do perfectly on a plate. Pour yourself a glass of something crisp and cold, sit down, and taste what happens when you trust your instincts.

Common Recipe Questions

→ How are the grapes prepared?

The grapes are roasted at high heat with olive oil, salt, and pepper until soft and caramelized, enhancing their natural sweetness.

→ What type of pasta works best?

Short dried pasta like penne, rigatoni, or fusilli is ideal as it holds the sauce and roasted grape juices well.

→ Can the pine nuts be omitted?

Yes, pine nuts are optional and can be left out for a nut-free dish without altering the core flavors.

→ How is the sauce made creamy?

The ricotta is combined with lemon zest, juice, and fresh herbs, then mixed into the hot pasta, with reserved pasta water added to create a smooth, creamy texture.

→ What herbs complement this dish?

Fresh basil and parsley provide bright, aromatic notes that balance the sweetness and creaminess perfectly.

→ Are there suitable wine pairings?

Crisp white wines like Sauvignon Blanc or Pinot Grigio enhance the dish's fresh and vibrant flavors.