Chef Smoke Special: Infused Short Rib Ravioli with Brown Butter Sage Cream

Chef Smoke Special: Infused Short Rib Ravioli with Brown Butter Sage Cream

A true Gourmet Edibles chef special: tender braised short rib folded into delicate ravioli, finished in a silky brown butter sage cream with parmesan and cracked black pepper. It feels restaurant-level, but it is still absolutely doable at home if you take it step by step.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Short Rib Filling

• 2 pounds boneless beef short ribs
• salt and black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup beef stock
• 1/2 cup red wine
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/2 cup grated parmesan
• 4 ounces mascarpone
• 1 tablespoon chopped parsley

For the Ravioli Dough

• 3 cups all-purpose flour
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Brown Butter Sage Cream

• 4 tablespoons regular unsalted butter
• 10 to 12 fresh sage leaves
• 2 tablespoons infused butter
• 3/4 cup heavy cream
• 1/2 cup finely grated parmesan
• black pepper to taste
• splash of pasta water as needed

For Finishing

• extra parmesan
• chopped parsley
• cracked black pepper

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Let cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Short Rib Filling Instructions

1. Preheat the oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until deeply browned, then remove.
5. Add the onion, carrots, and celery. Cook until softened.
6. Stir in the garlic and tomato paste and cook for 1 minute.
7. Pour in the red wine and beef stock, scraping up browned bits.
8. Add thyme and bay leaf.
9. Return the short ribs to the pot.
10. Cover and braise in the oven for 2 1/2 to 3 hours, until very tender.
11. Remove the meat and shred finely.
12. Discard excess fat and bay leaf.
13. Mix the shredded meat with parmesan, mascarpone, and parsley.
14. Chill the filling so it is easier to work with.

Ravioli Dough Instructions

1. Place the flour on a clean surface or in a bowl.
2. Make a well in the center and add the eggs, olive oil, and salt.
3. Mix until a shaggy dough forms.
4. Knead for 8 to 10 minutes until smooth.
5. Wrap and let rest for 30 minutes.

Ravioli Assembly

1. Divide the dough into 4 pieces.
2. Roll each piece into thin sheets using a pasta machine or rolling pin.
3. Place small mounds of filling along one sheet, spaced apart.
4. Brush lightly with water around the filling.
5. Lay a second sheet over the top and press around each mound to remove air.
6. Cut into ravioli squares or circles.
7. Place finished ravioli on a floured tray.

Brown Butter Sage Cream Instructions

1. Melt the regular butter in a large skillet over medium heat.
2. Add the sage leaves and cook until the butter smells nutty and the sage is crisp.
3. Lower the heat and add the 2 tablespoons infused butter.
4. Stir in the heavy cream.
5. Add the parmesan and black pepper.
6. Stir until smooth. Use a splash of pasta water if needed to loosen the sauce.
7. Keep warm over very low heat.

Cook and Finish

1. Bring a large pot of salted water to a gentle boil.
2. Cook the ravioli for 3 to 4 minutes, until tender and floating.
3. Transfer gently into the sauce.
4. Spoon the sauce over the ravioli and toss very gently.

Plate

1. Arrange the ravioli in shallow bowls.
2. Spoon extra brown butter sage cream over the top.
3. Finish with parmesan, parsley, and cracked black pepper.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated bowl
• Potency per serving: approximately 35 mg THC

Storage Notes

• Uncooked ravioli can be refrigerated for 1 day or frozen on a tray, then transferred to a bag.
• Cooked ravioli keep in the refrigerator for up to 3 days.
• Reheat gently with a splash of cream or stock.