Directions:

In a heavy saucepan over medium heat, warm the olive oil. Add the onion and saute until translucent, about 4 minutes. Add the garlic and saute until softened, about 2 minutes.

Stir in the chicken broth, tomatoes with their juices, and tomato paste. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the broth thickens, about 15 minutes. Season with salt and pepper to taste.

Add the meatballs and cook just until warmed through, about 15 minutes.

Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside.

In a small bowl, stir together the ricotta, mozzarella and Parmesan cheese. Stir in the basil and season with salt and black pepper to taste.

To serve, divide ravioli into bottom of soup bowls, ladle soup into shallow bowls and top with a generous dollop of the ricotta mixture. Serve immediately.