Beet-Colored Egg Dough for Ravioli

Mix together the flour and beet powder on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20–30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes. Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours. Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.