Make ½ beet pasta dough recipe according to instructions and roll until paper thin. Cut out 50, 2 inch, circles and discard dough scraps.
Brush each pasta circle with egg wash and place 1 teaspoon of turkey sausage into the center of each circle. Bring the sides of each circle to the center and pinch and twist together to form little ‘sacks’.
Sprinkle a baking sheet with semolina flour and place fiocchi onto the baking sheet, ½ inch apart.
Fill a large pot with water and place over medium-high heat and bring to a boil. Sprinkle a small handful of salt into the water and add about 20 fiocchi. Boil for about 4 to 5 minutes or until the sausage and pasta have cooked through and float to the top.
While pasta boils, begin sauce. Place a large skillet over medium heat and add butter.
Once butter melts, add shallots and garlic and sauté for 2 to 3 minutes. Add thyme and continue to sauté for 1 minute. Deglaze skillet with wine and continue to cook until almost all liquid has evaporated. Season with salt and pepper.
Add cream and simmer until liquid reduces by half and has thickened. Adjust seasonings.
Using a slotted spoon transfer fiocchi into the cream sauce and toss together.
Remove from heat, pull out thyme sprigs and top with freshly grated Parmesan. Transfer to a platter and serve.
