Place blueberries and some butter in small skillet and gently heat until blueberries are shiny. Set aside. Sauce: Heat the butter in a saucepan over medium heat and add the chopped onions, celery, and carrots. Sauté them for a couple of minutes, until the onion is partially translucent. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned. Whisk in 3 cups of beef stock. Bring to a boil over medium-high heat. Then lower heat to a simmer, and reduce for about 20 minutes or until the total volume has reduced by about one-third. Remove pan from heat and carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Now, return the sauce to the pan and stir in the remaining 2 cups of stock. Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half. Season to taste with salt. Breadcrumbs: In medium skillet over medium heat, mix together olive oil, spices, and breadcrumbs. Toss frequently until crumbs are golden brown. Blanch ravioli, drain, and toss in pan with sauce. Plate immediately. Spoon additional sauce over ravioli. Top with blueberries and spicy breadcrumbs.