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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