Sweet Ricotta Pudding with Roasted Grapes

Sweet Ricotta Pudding with Roasted Grapes Warm

This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are meant for each other providing so desirable contrast of sweet and sour, smooth and crunchy. For Russian readers of my blog (I know for sure there are at least two) – the texture of the pudding is similar to Russian “zapekanka”, but it’s sweeter since the ricotta cheese is way less tangy compared to tvorog (Russian curd cheese).

This is an adaptation of the latest “Gourmet” recipe. I prepared and served the pudding in individual shallow pans, each is about 4-inch wide and near ¾ -cup capacity. You can bake the pudding in a 9-inch pie-plate and serve it cut into wedges as it was suggested in the magazine.

Sweet Ricotta Pudding with Roasted Grapes Inside Warm

Makes 4 individual servings (if baked in 4-inch pans), or you can try to feed 6 persons (if baked in the pie plate and cut into wedges)


  • 2 tbsp unsalted butter, melted, divided
  • 2 tbsp plain fine dry bread crumbs
  • 15-oz container of whole-milk ricotta
  • 2 large eggs
  • ¼ tsp cinnamon
  • 1/8 tsp salt
  • 5 tbsp sugar, divided
  • ¼ cup lightly toasted pine nuts
  • 2 cups red seedless grapes, halved (I personally don’t mind fine grape seeds, they add nice crunch; that’s what I used – small red grapes with seeds)
  • 1 tbsp balsamic vinegar


Position the oven racks in the middle and in the lower third of the oven and preheat the oven to 375F.

Butter 4 4-inch baking pans with some melted butter, then sprinkle 1½ tsp bread crumbs into each pan, spread to coat.

Blend the ricotta, eggs, cinnamon, salt, and 3 tbsp sugar in a blender or food processor until very smooth, about 2 minutes. Divide the butter between the prepared pans and sprinkle 1 tbsp of pine nuts over the top of each. Bake in the middle of the oven until puffed and starting getting golden, and just set, about 25 -28 minutes. Cool the puddings on a rack.

While the puddings are in the oven, toss the grapes with the remaining butter, remaining 2 tbsp sugar, and vinegar in a small shallow baking pan and let macerate. After the puddings are done and removed from the oven, increase the oven temperature to 425F. Roast the grapes in the lower third of the oven, shaking the pan occasionally, until tender but not falling apart, about 10-12 minutes. Cool the grapes until just warm, pile them generously over the puddings and serve.

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13 Responses to “Sweet Ricotta Pudding with Roasted Grapes”

  1. Hi! I just found your blog through DMBLGIT, congratulations! Your photos are gorgeous.


  2. oh that looks so delicious!! Your photos are amazing, as always!

  3. roasted grapes!?!? i’ve never seen such a thing, but i’m extremely intrigued and anxious to try it out! thanks for the eye-opener. :)

  4. This is a beautiful melding of flavors Vera! I love cooking with grapes, I use them in many poultry and sausage dishes too.. In many Italian recipes..the grape is heated or roasted and tossed warm into a salad.. yumm! Thanks for sharing this recipe and very colorful photo! :)

  5. What a great recipe. Roasted grapes? Wow, that sounds really good! The ingredients in this recipe are so unique; great adaptation :).

  6. Hi,

    I’m obsessed with reading your blog! lol… I love the array of cakes, cookies and tarts you share. Everything looks so wonderful and yummy. I have already in mind many recipes to try out on your blog. =)

  7. Robin, thank you. I’m glad you found my blog:)

    Christy, you are too kind, as always. Thank you.

    Grace, the roasted grapes is amazingly wonderful thing. I wish you’d try and see on your own.

    Laurie, thanks for coming. Isn’t the Italian cuisine amazing? I’m totally in love with everything Italian.

    Sophie, you are so generous with compliments. Thank you.

    Jacelyn, thank you very much for your comment. It’s incredibly satisfying to know that the recipes posted here are actually needed and seemed interesting.

  8. Love the combination of grapes and ricotta, and the whole sweet and sour thing sounds very tantalising :)

  9. I haven’t visited you in awhile and I must say when I went to your site- I did not know where to start looking, reading, drooling and commenting. Just awesome what you have been up to in the kitchen. Keep going, your pics are beautiful as well. But, as hard as it was to choose, I adore ricotta and rustic homey desserts so this won out. I will try this but with my all time favorite; figs!

  10. Y, thank you.

    Kim, I’m glad you stopped by again. Thank you for your kind words, they really mean a lot to me. Figs are my favorite, too. I wish they last longer to enjoy.

  11. Vera – thanks for stopping by! I have to say you have a scrumptious blog yourself! I too love desserts like this- They are so comforting and heart-warming.

  12. Meeta, thank you very much for your kind comment.

  13. this sounds wonderful-I was looking for a roasted grape recipe to go on a crostata-puff pastry baked with a sweet cheese filling and fruit on top, great for breakfast-that I sell at the farmer’s market. This really sparked my imagination. I think I will roast first and then bake on to the crostata…or should I roast on the crostata? Hmmm…

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