Orecchiette with Sautéed Greens and Scallion Sauce

Chef Way Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then serves them in a green garlic-and-white wine sauce.

Easy Way Toss store-bought orecchiette with arugula and chard (both are tastier than spinach) and make the sauce with scallions instead of green garlic, which can be hard to find.


slideshow More Pasta Recipes


  • Total Time:
  • Servings: 4
KEY: Spring, Winter, Chef Recipes Made Easy, Pasta & Noodles, Fast, Staff Favorites, Vegetarian, Dinner, Lunch

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  • 3/4 pound orecchiette pasta
  • 4 tablespoons unsalted butter
  • 1 bunch of scallions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3/4 cup dry white wine
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • One 5-ounce bag of baby arugula
  • 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
  • 1/4 cup mascarpone cheese

How to make this recipe

  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
  2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.
  3. Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season the pasta with salt and pepper and serve.

Suggested Pairing

For these orecchiette, Chris Blanchard suggests pouring a Sauvignon Blanc from the Loire Valley in France, which has a lightly grassy zestiness, such as a Pouilly-Fumé or a Sancerre.

Contributed By Photo © Tina Rupp Published April 2007

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