Cannabis-Infused “Emerald Spinach & Irish Whiskey Braised Short Rib Ravioli”

Cannabis-Infused “Emerald Spinach & Irish Whiskey Braised Short Rib Ravioli”

Slow-braised beef has long been a staple of hearty Irish cooking, especially in colder months when rich stews and braises take center stage. This elevated interpretation transforms whiskey-braised short rib into a refined ravioli filling, wrapped in fresh spinach pasta for a naturally emerald finish. The cannabis infusion is incorporated into a silky roasted shallot cream sauce, allowing precise dosing while keeping the pasta and filling technique traditional and realistic.

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A Note on Dosing

This recipe serves 4 plates.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into roasted shallot cream sauce)

~12–14mg per plate

For lighter servings:

• 1g flower → ~8–9mg per plate

• 2g flower → ~16–18mg per plate

All cannabis is infused into the sauce for consistent distribution.

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Step 1: Cannabis-Infused Heavy Cream

Ingredients

• 1.5g cannabis flower

• 1 cup heavy cream

Decarboxylation

Preheat oven to 225°F (107°C).

Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Warm cream to 160–170°F (do not simmer).

Add decarboxylated cannabis.

Maintain low heat for 1.5–2 hours.

Strain thoroughly.

Refrigerate until needed.

This cream contains the full THC content.

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Step 2: Whiskey Braised Short Rib Filling (Non-Infused)

Ingredients

• 2 pounds beef short ribs

• 1 cup beef stock

• 1/2 cup Irish whiskey

• 1 carrot, diced

• 1 celery stalk, diced

• 1 small onion, diced

• 2 cloves garlic

• 1 tablespoon tomato paste

• Salt

• Black pepper

• Fresh thyme

Method

Season ribs with salt and pepper.

Sear until deeply browned. Remove.

In same pot, sauté vegetables until softened.

Add tomato paste and cook briefly.

Deglaze with whiskey.

Add stock and thyme.

Return ribs to pot.

Cover and braise at 325°F for 2.5–3 hours until tender.

Shred meat finely and cool completely.

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Step 3: Spinach Pasta Dough (Non-Infused)

Ingredients

• 2 cups flour

• 2 eggs

• 1/2 cup blanched spinach purée

• Pinch salt

Mix and knead until smooth.

Rest 30 minutes.

Roll thin sheets.

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Step 4: Assemble Ravioli

Place small spoonfuls of short rib filling onto pasta sheet.

Cover with second sheet.

Seal and cut into squares.

Boil in salted water 3–4 minutes until tender.

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Step 5: Roasted Shallot Infused Cream Sauce

Ingredients

• 3 roasted shallots (blended smooth)

• 3/4 cup cannabis-infused cream

• 1 tablespoon butter

• Pinch salt

Warm gently until slightly thickened.

Do not boil.

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Step 6: Plate

Spoon sauce onto plate.

Arrange ravioli over sauce.

Finish with:

• Fresh thyme

• Shaved Irish cheddar

• Cracked black pepper

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Flavor Profile

• Rich braised beef depth

• Subtle whiskey warmth

• Fresh spinach pasta

• Silky shallot cream

• Balanced herbal undertone

Hearty yet refined.

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Packaging & Dosing Guidance

Per plate: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD SHORT RIB RAVIOLI”

THC per plate

Date prepared

“Start with half and wait 90 minutes before consuming more.”

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Safety & Storage

⚠️ Approximately 55mg THC total in infused cream

⚠️ Portion sauce evenly

⚠️ Clearly label infused components

⚠️ Do not drive after consuming

Storage:

Refrigerate up to 3 days

Store sauce separately