Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking up with a spoon. Drain excess fat if needed. Remove the meat and set aside.

In the same pot, add the diced onion. Cook 3–4 minutes until softened.

Stir in garlic, sun-dried tomatoes, Calabrian chilis, tomato paste, Italian seasoning, red pepper flakes, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes, stirring frequently, until the tomato paste darkens and becomes fragrant.

Stir in Knorr Roasted Beef Premium Flavor Base and 4 cups water until dissolved. Add the crushed tomatoes and return the cooked meat to the pot.

Bring to a boil, then reduce heat to a simmer. Cover and simmer for about 15 minutes.

Add the ravioli directly to the soup and simmer 5–7 minutes, until tender and floating.

Lower the heat. Stir in the room temperature heavy cream and spinach. Simmer gently for 2–3 minutes, without boiling, until warmed through and the spinach is wilted.

Stir in fresh basil just before serving.

Ladle into bowls and top with grated Parmesan and a dollop of ricotta, if desired.