I'm going to make large Italian meatball filling Raviolis do I need to pre-cook the meat meat

This an idea that begs for a recipe

Also, implied and needed - for safety - maximum time meat at room temp is 2 hours. Either store in cold conditions (fridge or freezer) or cook thoroughly and return to cold storage.

aargersi as usual is spot on, here. I'd only add that anything "large" says to me at least some pre-cooking would be a good idea, to avoid issues with the meatball filling be underdone when whatever wrapper / outside you use for the raviolis, or calzone, is done cooking.

So are you talking about a boiled ravioli? Or baked? I ask because pizza dough won’t lend itself to boiling, baking should be ok but I would cook the meat filling first. I think if you are baking it’s actually a calzone. If you’re boiling you might want to pivot to wonton wrappers, and in this case you do not need to pre Cook the meat. I would do one test run to see how long it takes in the pot for the meat to be cooked through. Good luck!