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Orecchiette with Sautéed Greens and Scallion Sauce

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

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