For the brasato ragu: - 2 hours chuck roast meat, cubed - 5 garlic cloves - 1 carrot - 2 stalks celery - 1 medium onion - 1 can San Marzano plum tomatoes - 2 cups good red wine (if you will not drink, it do not cook with it) - 1 qt chicken stock or beef stock - 2 sprigs fresh thyme - 2 sprigs fresh rosemary - 2 bay leaves - 3 tbsp virgin olive oil - 10 chestnuts - 1 piece gingerbread cake or 2 gingersnap cookies (optional) - 2 tbsp butter - 4 oz grated Parmigiano Reggiano - Salt and pepper
Rub the beef with salt and pepper. Heat the olive oil in a pot, such as a Dutch oven. Sear the beef over high heat on all sides until a nice brown crust develops. Remove the beef and set aside. Turn the heat to low. Add the onion, carrot and celery to the pot with a good pinch of salt and half of the butter and cook until the vegetables are soft and translucent, about 10 minutes. Return the beef to the pot then add wine, garlic cloves, herbs and season with salt and pepper. Over medium heat, bring the wine to a boil and let it reduce, about 5 minutes. Add enough stock (or water) to cover the meat with liquid again.
Cover, turn heat down to low and let simmer gently for about 2 hours, stirring the beef occasionally. Alternatively, if you have an ovenproof pot, you can also put the pot in a moderate oven (325°F) for the same amount of time. Remove the meat and on a chopping board chop the meat or shred with your hands. Remove and discard bay leaves and rosemary or thyme stalks. Take out all vegetables and chop the vegetables into small pieces. Add back in the vegetables and beef. Continue simmering the sauce over medium-high heat, uncovered, until the sauce has reduced and slightly thickened, about 10 minutes. Roast, peel and slice the chestnuts. Set aside.
Crumble the gingerbread cake and place on a cookie sheet. Bake at 300°F until crispy or simply crumble the gingersnap cookies. Cook Giovanni Rana Butternut Squash Ravioli according to package directions. In a large skillet heat 6 ounces of the brasato ragout, add 2 tbsp butter and incorporate thoroughly. Drain pasta and add to brasato, mixing.
With a large kitchen spoon, place the Ravioli and ragout on a plate. Garnish with Parmigiano Reggiano and sprinkle a generous amount of the gingerbread crumble on top. Finish with a drizzle of good extra virgin olive oil. Serve immediately and enjoy!