I have a vague memory of a pasta dish I had in Cortona Italy. It had pink peppercorns in a cream/cheese sauce on ravioli. The only other thing I remember was there was a citrus element in either the sauce or in the ravioli. (we had two dishes, one with orange and one with lemon, I'm leaning towards this one being lemon within the sauce)
I really enjoyed the pink peppercorns (I know they aren't actually peppercorns but the fruit of the Baies Rose plant). They were tender and complemented the citrus flavor really well.
I have looked for some recipes that approximated this dish but haven't had any success. I'd love to hear of anyone who has had something similar or has ideas on some tasty approaches on this general idea.