In a large skillet over medium heat, add the Italian sausage and lean ground beef. Cook for about 5 minutes, breaking the meat into small pieces with a spatula until browned and no longer pink. Drain any excess fat from the skillet.

In the same skillet, drizzle in a tablespoon of olive oil. Add the chopped onion and sauté for about 4 minutes until it becomes translucent and slightly tender. Stir in the minced garlic and cook for an additional minute.

Return the browned sausage and ground beef to the skillet, mixing well with the sautéed onions and garlic. Pour in the crushed tomatoes and beef broth, stirring thoroughly. Season the mixture with dried oregano, salt, and pepper. Bring to a boil, then reduce to a simmer, covering the skillet for 5 minutes.

Meanwhile, bring a separate pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions for about 3 to 4 minutes, until al dente.

Once the ravioli are cooked, drain them and gently fold them into the simmering soup. Stir in the heavy cream and add fresh basil for color and brightness. Let the soup simmer for an additional 1-2 minutes.

Carefully ladle the warm Creamy Ravioli Soup into bowls, ensuring each serving has plenty of meat and ravioli. Top with freshly grated Parmesan cheese and a sprinkle of extra basil. Serve hot with crusty bread or a side salad.