In a food processor, combine all-purpose flour, 1 whole egg, 3 yolks, olive oil, and a pinch of salt. Pulse until the mixture resembles coarse crumbs, then knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.

In a bowl, mix together the ground beef, finely grated cheese, ricotta, one egg, chopped parsley, and minced garlic until you have a smooth filling. Transfer to a piping bag and set aside.

Once the dough has rested, turn it out onto a floured surface. Using a rolling pin, roll the dough out as thinly as possible, aiming for about 1 mm thick.

Using an egg-shaped cookie cutter, cut the rolled-out dough into individual pieces. Pipe the meat filling in a J-shape along half of each dough piece, seal the edges by pressing them together, and shape them to mimic human ears.

Bring a large pot of salted water to a boil. Add the shaped RAV-ear-IOLI and simmer for 8-10 minutes until afloat. Drain well and prepare to serve with tomato sauce.