Brisket and Collard Doppio Ravioli in Potlikker

Chefs to Watch - Phillip Mariano, Brisket and Collard Greens Doppio Ravioli

2016 Chef to Watch Phillip Mariano has always known what he wanted to do with his life. The New Orleans native grew up in the kitchens of his mother’s restaurants, and cooking was always something he enjoyed.

After graduating from the Culinary Institute of America in New York, Phillip traveled to Florence, Italy, where he worked while exploring and eating his way through the country. He went on to open Josephine-Estelle at the Ace Hotel in New Orleans.

“Josephine Estelle’s menu is Italian in its core, with influences from all over the southern United States,” Phillip says. “You’ll see things that are a little different, but kind of fun.” The dishes include items like brisket hushpuppies, rigatoni with cured meats, and tuna crudo with spicy peanut agrodolce (sweet and sour sauce).

This ravioli recipe combines pasta with the unique Southern flavors of barbecued brisket and braised collard greens.

“The combination of barbecue and braised collard greens is our Memphis meets New Orleans,” Phillip says.

Brisket and Collard Doppio Ravioli in Potlikker
Serves 8
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  1. 4 large eggs
  2. 1 tablespoon olive oil
  3. Lukewarm water
  4. 8 cups 00 flour (see note)
  5. Brisket Ravioli Filling (recipe follows)
  6. Collard Greens Ravioli Filling and reserved cooking liquid (recipe follows)
  7. Garnish: crushed red pepper
  1. In a large liquid measuring cup, combine eggs, oil, and enough lukewarm water to measure 2½ cups. Whisk until well combined. In a large bowl, place flour; make a well in center. Pour 2 cups egg mixture into the well; using a fork, slowly draw the flour into the egg mixture.
  2. Incorporate the flour until all of it is combined and a shaggy dough has formed. Add more egg mixture, if needed, to help the dough come together. Turn out dough onto a clean work surface, and knead until smooth and elastic, about 10 minutes. The dough should spring back immediately when pressed with a fingertip. Wrap dough in plastic wrap, and let rest for 45 minutes before using.
  3. Roll pasta dough through a pasta machine until dough has lost its elasticity and is thin enough to see through. Roll a wide sheet of dough, and cut in half. On one half of dough, pipe short even lines of Brisket Ravioli Filling and Collard Greens Ravioli Filling ½ inch apart. Wet fingers, and outline the fillings so the top layer of pasta will stick. Gently lay the other half of pasta over the fillings, and press closed with a wooden dowel. Be sure to remove as much air from ravioli as possible, as this will cause the pasta to float and cook unevenly. With a sharp knife or fluted cutter, cut pasta to include the brisket and greens fillings.
  4. Bring a large pot of salted water to a boil. In a medium saucepan, bring reserved Collard Greens Ravioli Filling cooking liquid to a simmer, and taste for seasoning. Add ravioli to boiling water in batches, and cook until al dente, 6 to 8 minutes. Drain ravioli, and gently portion into serving bowls. Ladle enough Collard Greens Filling cooking liquid to almost cover ravioli. Garnish with crushed red pepper, if desired.
  1. Type 00 flour is a very finely ground flour that can be purchased at well-stocked baking stores, or as Italian-Style Flour at All-purpose flour can be substituted.
Louisiana Cookin
Brisket Ravioli Filling
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  1. 1 pound cooked barbecue brisket, diced
  2. 3 ounces mascarpone cheese
  3. 2 ounces grated Parmesan cheese
  4. 1 ounce red onion, diced
  5. 1 large egg
  6. 1 tablespoon Worcestershire sauce
  7. 1 tablespoon ketchup
  8. 1½ teaspoons Creole mustard
  9. 1 large green onion, thinly sliced
  10. Kosher salt
  11. Ground black pepper
  1. In the work bowl of a food processor, combine all ingredients; process until smooth. Taste, and season with salt and pepper, if desired. Spoon brisket mixture into a piping bag, and refrigerate until using.
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Collard Greens Ravioli Filling
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  1. 1 tablespoon olive oil
  2. 1 large yellow onion, thinly sliced lengthwise
  3. 1 ounce nduja (spicy Calabrian sausage) (see note)
  4. 4 slices bacon, chopped small
  5. ¼ cup pickled pepper vinegar
  6. 1 pound collard greens, washed, stemmed, and torn into large pieces
  7. 4 cups chicken stock
  8. ½ cup bread crumbs
  9. ½ cup ricotta cheese
  10. 1 large egg
  11. ¼ cup grated Parmesan cheese
  12. Kosher salt
  13. Ground black pepper
  1. In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent, about 5 minutes. Add nduja and bacon; cook until bacon starts to get crispy, about 3 minutes.
  2. Add pepper vinegar, and stir, scraping browned bits from bottom of pan. Add greens and stock; bring to a boil over high heat. Reduce heat to medium-low, and simmer until greens are tender, about 45 minutes. Strain into a bowl, pressing to remove all liquid. Reserve cooking liquid.
  3. In the work bowl of a food processor, place greens; process until smooth, and drain any additional liquid. Return greens to the work bowl of a food processor, and add bread crumbs, ricotta, egg, and Parmesan; pulse until combined. Taste, and season with salt and pepper. Spoon into a piping bag, and refrigerate until using.
  1. Fresh chorizo sausage may be substituted.
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