In a large skillet on medium heat, cook the sausage and the ground beef for 5 minutes, until cooked through, breaking up the meat into small pieces. Drain off any fat and set aside. In the same skillet add the olive oil and saute the onion until soft, about 4 minutes. Add the garlic and saute an additional minute, then add the meat back into the skillet and combine.

Pour in the crushed tomatoes, beef broth, add the oregano and salt and pepper. Increase the heat to high and bring the soup to a boil. Reduce and simmer for 5 minutes with the lid on.

Meanwhile, cook the ravioli according to package directions, al dente (about 1 minute less than recommended). Drain and add the pasta right away to the soup mixture. Pour in the heavy cream and add the fresh basil. Gently stir and cook for 1-2 minutes;  salt and pepper to taste.

Serve right away and top each bowl with fresh grated parmesan cheese and a sprinkle of fresh chopped basil.