Start by making the egg dough. In a bowl, combine the flour and beaten eggs, mixing together. If needed, add a little water. When the dough starts to come together, transfer it to a well-floured work surface and knead until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Next, make the beet dough. In a bowl, combine half the flour and the beaten egg white, mixing together. Add the beet puree (made by blending cooked beet) and gradually add the remaining flour. When the dough starts to come together, transfer it to a well-floured work surface and knead until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Meanwhile, prepare the filling. In a saucepan, combine the egg yolk and Parmesan cheese, whisking together while slowly adding the heavy cream, then the cream cheese.

Add the gorgonzola and turn the heat to low, stirring constantly. Gradually add the flour, and as soon as the cheese cream thickens, remove from heat and add salt, pepper, and nutmeg. Let the mixture cool, then transfer it to a piping bag.

Once the filling is ready, roll out the doughs, starting with the egg dough.

Cut the dough into pieces and roll out the first piece with a rolling pin, then use a pasta machine, starting at setting 0, then 1, then 2 (the pasta sheets should be about 2 mm thick).

Repeat the same process with the beet dough.

Using a small heart-shaped cutter, cut out heart shapes from the egg pasta sheet to create a lacy pattern with hearts spaced apart. Lightly brush the cut pasta sheet with a little water and place the beet pasta sheet on top, aligning the edges.

Dust well with flour, press with a rolling pin to help them stick together, then run through the pasta machine at setting 1 to seal, and if needed, at setting 2.

Roll out another piece of dough to make another sheet, also about 2 mm thick, and pipe small mounds of cheese filling onto it. Lightly brush with a damp pastry brush and cover with the heart-decorated pasta sheet, making sure the decorations are over the filling. As you lay the sheet on top, press gently with your fingers to remove any air.

Use two round cookie cutters of different sizes to shape the ravioli. Gently press the smaller cutter (smooth side) onto the pasta to mark a circle, then press around the edges with your fingers to seal the two sheets. Use the larger cutter (scalloped side) to cut out the ravioli.

Continue until all the ravioli are made. (I also made some with flower shapes.)

When the water boils, add salt and a little oil, then drop in the ravioli and cook for 5-8 minutes (cooking time depends on the thickness). Meanwhile, melt the butter in a skillet over low heat, add the sage leaves and pink peppercorns, and cook for a few moments. When the ravioli are ready, drain and toss them with the sauce.