Season meat with salt and pepper. Heat oil in heavy bottom stock pan over medium-high. Sear meat on all sides for 2-3 minutes per side or until browned.
Remove meat from pan and set aside on plate.
Deglaze pan with wine, scrapping up any browned bits on pan. Add in beef stock and ½ cup Bertolli Riserva sauce. Bring to a boil, reduce heat to low, and slide meat back into pan. Cover with lid and let simmer for 4 hours or until falling apart with a fork (see above for slow cooker directions).
Once meat is cooked, pull the meat out from the pan, leaving behind the liquid in the pan. Add the remaining jarred sauce to the braising liquid and allow to heat through on low while you prepare pasta.
For Ravioli:
Bring a large pot of salted water to a boil.
Shred the meat.
Place a potsticker down and brush edges with an egg wash (beat the egg with 1 tablespoon water). Place 1 tablespoon of shredded meat on center of each potsticker. Cover with another potsticker and pinch sides together or fold up slightly.
Boil the ravioli for 5-7 minutes or until float to the top.
Serve with sauce and freshly grated Parmesan cheese.