Combine the 4 cups semolina flour and 1 teaspoon sea salt in a food processor and pulse 3–4 times to mix.
Whisk together 4 large eggs, 1/4 cup extra virgin olive oil, and 1/2 cup cold water in a small bowl or liquid measuring cup until blended.
With the processor running at high speed, slowly pour the egg mixture into the flour until a dough forms; add 1–2 tablespoons more water if needed to bring the dough together.
Process until the dough forms a tight ball that cleans the sides of the bowl, then turn it onto a lightly floured surface and knead 2–3 minutes until soft and smooth.
Cover the dough and let it rest 20 minutes.
Make the filling: in a large bowl mix 1 pound ground beef, 2 1/3 cups ricotta, 3/4 cup grated Pecorino Romano, 4 eggs (for filling), 2 teaspoons sea salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1 1/2 teaspoons garlic granules until thoroughly combined; keep chilled until ready to fill.
Divide the rested pasta dough into 8 equal balls. Press each ball flat and lightly flour both sides.
Run each flattened dough ball through the widest setting on a pasta roller, then roll to the second-to-last (thin) setting; lightly flour sheets as needed and hang them to prevent sticking.
Lightly flour the ravioli mold and place one sheet of rolled pasta over it.
Fill each ravioli cavity with 1 to 1 1/2 tablespoons filling (do not overfill), covering 12 cavities per sheet.
Lay a second sheet of pasta over the filled mold, dust with flour, then roll a rolling pin over the mold to seal and cut the ravioli; remove excess dough and repeat with remaining sheets to make 48 ravioli total.
Place finished ravioli on a parchment-lined sheet tray; either freeze them on the tray until firm or cook immediately.
To cook, add ravioli to a large pot of boiling salted water; when they float, continue cooking 5–6 minutes or until the meat filling is cooked through, then drain and serve with your preferred sauce.
