This dish is an interpretation of pansoti, the famous ravioli from Liguria that are filled with a mix of several kinds of wild greens. Dandelion leaves, arugula and Swiss chard make a nice combination and are fairly easy to find, but you may substitute any other greens, such as spinach, escarole, chicory, beet tops or watercress. For the best flavor, be sure to have a mixture of several types of greens.
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