Baked Ricotta with Harvest Grapes

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Ricotta:

Unsalted butter or oil, for the pan

1 pound fresh whole-milk ricotta

1/2 cup sour cream

1/3 cup sugar

1/4 cup whole milk

2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons)

2 tablespoons all-purpose flour

2 large eggs, plus 2 large egg yolks

Pinch of fine salt

Sauce:

3 cups purple seedless grapes (about 1 pound)

1/4 cup grape juice or 1/2 cup Pinot Noir

1 teaspoon honey

1/4 teaspoon pure vanilla extract

Pinch of fine salt

1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon)