Add a little olive oil to a large cast iron skillet; let it heat over medium heat.
Add in the meat, onions, and garlic; break the meat up with a sturdy spoon as it cooks; stirring occasionally, until the meat's cooked through.
Strain the meat mixture to remove any excess grease, and return it to the skillet.
Add the tomatoes, tomato sauce, broth, and ravioli to the skillet.
Stir everything to evenly combine, and bring the mixture to a boil; reduce the heat so that the skillet's simmering; simmer for 15 – 20 minutes, or until the pasta is cooked and the sauce has thickened considerably.
Remove the skillet from heat, and stir in both of the cheeses.
Let the skillet rest for 2 – 3 minutes before scooping and serving.
Top with a sprinkle of freshly chopped parsley and a bit of extra parmesan, if desired, for a garnish when plated.
