In a large skillet over medium heat, warm the olive oil. Add the Italian sausage and lean ground beef, stirring frequently. Cook for about 5 minutes, or until well-browned and cooked through.

Add the chopped onion to the skillet and sauté for 4 minutes until soft and translucent. Then mix in the minced garlic and cook for an additional minute.

Stir the cooked meat and onion mixture together, then add the crushed tomatoes and beef broth. Season with oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5 minutes.

In a separate pot, bring salted water to a boil. Cook the refrigerated cheese ravioli until al dente, about 1 minute less than package directions suggest. Drain and set aside.

Fold the drained ravioli into the simmering soup. Stir in the heavy cream and chopped fresh basil. Cook together for an additional 1-2 minutes.

Ladle the soup into bowls and serve while hot, garnishing with freshly grated parmesan cheese and additional chopped basil.