Heat olive oil in a large skillet over medium heat. Add chopped Italian sausage and ground beef, cooking until browned and fully cooked for about 5 minutes. Drain excess fat and set aside.

In the same skillet, add another drizzle of olive oil and toss in chopped onion. Sauté for about 4 minutes until soft. Add minced garlic and cook for an additional minute.

Return the browned meats to the skillet, mix with onions and garlic. Pour in crushed tomatoes and beef broth, adding oregano, salt, and pepper. Bring to boil, then simmer for about 5 minutes.

In a separate pot, boil salted water. Add refrigerated cheese ravioli and cook until al dente, about 4-5 minutes. Drain and set aside.

Add drained ravioli to the soup along with heavy cream and fresh basil. Stir gently, cook another 1-2 minutes until heated through. Adjust seasoning as needed.

Ladle soup into bowls, topping with grated Parmesan cheese and additional basil. Serve immediately.