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1
Prepare the grapes Preheat the oven to 425.
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2
Stem and wash the grapes well and pat dry.
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3
In a medium bowl, toss the grapes with the shallot, olive oil and salt; season with pepper.
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4
Spread the grapes on a small rimmed baking sheet and roast for 10 minutes, stirring once.
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5
Continue roasting for another 5 to 7 minutes, until most of the grapes have burst and their juices thicken; watch carefully to make sure that the juices do not burn.
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6
Scrape the grapes into a bowl and let them cool to room temperature, about 30 minutes.
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7
Meanwhile, prepare the ricotta Reduce the oven temperature to 350.
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8
If the ricotta seems wet, drain it in a sieve lined with paper towels to remove excess moisture.
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9
Butter a 2-cup souffle dish.
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10
Fold an 18-inch-long sheet of parchment paper in half lengthwise and trim to a 4-inch width.
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11
Wrap the parchment around the inside of the souffle dish to form a collar that extends 2 inches above the rim; secure the collar by tucking one end into the fold of the other to prevent overflow.
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12
Meanwhile, prepare the ricotta In a medium bowl, mix the drained ricotta with the Parmigiano-Reggiano, egg, chopped thyme and zest until the mixture is combined and smooth; season with salt and pepper.
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13
Spread the cheese in the prepared dish.
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14
Set the dish on a baking sheet and bake for about 50 minutes, until the center is barely set and the top is nicely browned.
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15
Remove the dish from the oven and let it stand for 10 minutes, then remove the parchment collar.
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16
Let cool another 30 minutes.
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17
Meanwhile, prepare the ricotta Turn the baked ricotta out onto a small plate, then use a second plate to turn it right side up.
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18
Transfer the cheese to a serving plate and top with the grapes.
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19
Garnish with thyme and serve warm or at room temperature.
