In a large pot over medium heat, drizzle about 2 tablespoons of olive oil. Add one finely chopped onion and sauté for approximately 5 minutes, or until it becomes translucent. Stir in 2 minced garlic cloves and cook for an additional minute.

Add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned, roughly 6-8 minutes. Drain excess fat to avoid a greasy sauce.

Stir in one 14-ounce can of crushed tomatoes, one cup of tomato sauce, and one cup of beef broth. Mix in 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste. Bring to a simmer and let it bubble for about 10 minutes.

Gently add 12 ounces of refrigerated cheese ravioli to the sauce, ensuring each piece is submerged. Cover and allow to cook for 7-9 minutes, stirring occasionally.

Reduce heat to low and pour in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese, mixing until smooth. Cook for an additional 2-3 minutes.

Garnish with fresh basil or parsley if desired, and serve in bowls.