In a large skillet over medium heat, add the Italian sausage and lean ground beef. Cook for about 5 minutes, using a spatula to break apart the meat until well browned. Drain any excess fat.

Using the same skillet, toss in the chopped onion and sauté for about 4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Return the cooked meats to the skillet, followed by the crushed tomatoes, beef broth, dried oregano, salt, and pepper. Bring to a gentle boil for about 5 minutes, then reduce heat and cover to simmer.

In a separate pot, bring salted water to a boil and cook the refrigerated cheese ravioli according to package directions, about 3-4 minutes until al dente. Drain and set aside.

Add the cooked ravioli to the soup mixture, stirring gently. Pour in the heavy cream and fresh basil; let it heat through for 1-2 minutes on low heat.

Ladle the hot soup into bowls and garnish with grated Parmesan cheese and additional fresh basil if desired. Serve warm.