Beetroot pasta dough
Mix the flour and salt in a bowl. Add the beetroot juice, egg yolk and oil, mix, knead for approx. 15 mins. to form a soft, smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.
Puree half of the artichokes with the cream cheese and vanilla seeds, season. Set aside the remaining artichokes and vanilla pod.
Divide the dough in half, roll out each piece on a well-floured surface, until it becomes translucent. Keep separating the dough from the work surface. Using a heart-shaped cutter, cut out 40 hearts. Place a nut-sized portion of filling in the centre of 20 of the hearts, brush the edges with egg white. Place the remaining hearts neatly on top, press the edges down firmly, pressing out any trapped air. Cook the ravioli in just-boiling salted water for approx. 5 mins., drain.
Vanilla sage butter
Heat half of the butter in a frying pan. Fry the sage for approx. 1 min. until crispy, add the reserved artichokes, vanilla pod and the rest the of the butter and fry until the butter smells nutty. Add the ravioli, mix, season.