Place flour, eggs, olive oil, and salt in a food processor. Process for a minute until combined.

Turn the dough over onto a large UNfloured board. Knead for 10 minutes.

Form the dough into a ball. Tightly wrap the dough in plastic wrap and press into a disc. Leave to sit for at least 1 hour.

Combine ground beef, cheeses, egg, parsley, and garlic in a bowl. Mix thoroughly until it forms a paste-like texture.

Spoon the filling into a piping bag. Carefully tie the piping bag and set aside.

Place the dough on a lightly floured surface. Roll the dough as thinly as possible.

Using the egg-shaped cookie cutter, cut out several pieces of dough.

Brush a wash on two cut pieces. Pipe the filling in a slightly curved J-shape.

Place the second cut piece on top, egg washed-sides facing, to seal the raviolo.

Firmly press the two pieces together, ensuring there is no air surrounding the filling.

Pinch and slightly pull the dough to create the ear's tragus.

Brush around the outer edge of the ear with egg wash.

Roll the edge of the ear to form the helix fold.

Heat a large pot of water with salt and oil. Once it comes to a boil, lower the temperature until the water reaches a gentle simmer.

Place some ravioli gently into the water and simmer for 8-10 minutes.

Using a spider strainer, drain the ravioli a few pieces at a time.

Place cooked ravioli on an oiled sheet pan.

Serve the meat ravioli ears on a plateful of hot tomato sauce.