Cut veal into 1-1/2 inch cubes

Heat 2 tablespoons oil in a heavy 3 to 4 quart pan over medium-high heat

Add part of the veal and brown on all sides; remove meat from pan as it is browned

Repeat to brown remaining veal

Set aside

Add onion and more oil (if needed) to pan; cook, stirring often, until onion is soft and lightly browned (6 to 8 minutes)

Stir in garlic, tomatoes, tomato juice, wine, olives, and chilies

Return meat to pan

Bring to a boil

Then reduce heat, cover, and simmer until meat is tender about 1 hour

Uncover and continue to cook, boiling gently, until sauce is thickened

Shortly before stew is done, cook half-moon ravioli until al dente

While ravioli are cooking, remove chilies from stew; skim and discard fat

Season to taste with salt and pepper

Drain ravioli well and transfer to a warm, rimmed serving platter

Spoon stew over ravioli and serve.