Combine both flours and the eggs with the olive oil in a bowl. Start mixing with a fork, and as the dough comes together, continue kneading by hand on a work surface. (If the eggs are small, the dough may be too stiff to work with. Add one or two teaspoons of water if needed.) Knead until the dough is soft and smooth, then wrap it in plastic wrap and let it rest at room temperature for about 30 minutes.

Take a small piece of dough and color it with beet juice for the stripes.

To get a smooth, thin sheet of pasta, use a hand-crank pasta machine or an electric one for faster results. First, prepare the filling by mixing the ricotta with the grated cheese, chopped parsley, salt, and pepper in a bowl. Chill the filling in the refrigerator, then proceed to roll out the pasta dough. The ricotta should be dry—if it's not, wrap it in a kitchen towel for about 30 minutes.

Roll the dough through the pasta machine, starting with the widest setting and working down to the second-to-last thinnest setting. You'll get a rectangular sheet about 1 mm thick. Be sure to cover the remaining dough to keep it from drying out. Repeat, laying the sheets on a lightly floured work surface. Once the pasta sheet is ready, use a teaspoon to place small mounds of filling spaced apart, fold the sheet over, and cut out the ravioli with a cutter.

Cook the ravioli for a few minutes in a pot of boiling salted water (keep the heat moderate to prevent them from opening). For the sauce, melt butter with sage and a packet of saffron in a skillet, heat it up, and toss the ravioli in the sauce.