1. Put 50 g of beetroot in a food processor and blend to a smooth puree. Add the flour, semolina, eggs, oil and 1 tsp salt, then pulse until the mixture forms a ball of dough.
2. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Wrap in clingfilm and leave to rest for 30 minutes.
3. Coarsely grate the rest of the cooked beetroot and mix with the goat's cheese, chives, lemon zest and nutmeg. Season to taste with salt and pepper.
4. Use a rolling pin or pasta machine to roll out the pasta dough in two halves. The sheets should be ~3 mm thick. Brush one of the sheets with water, then space out heaped teaspoons of the goat's cheese mixture over the surface, leaving about 2 cm around each of the mounds.
5. Lay the second sheet of pasta on top and press around the edges of the mounds, expelling as much air as possible as you go. Cut the pasta into individual square ravioli and crimp the edges with a fork to seal.
6. Bring a large pan of salted water to a rolling boil. Tip in the ravioli and stir to separate. Boil for 2-3 minutes or until they start to float and the pasta is cooked until 'al dente.' Drain well.
7. Toast the pine nuts in a dry frying pan and tip into a bowl. Add the butter to the frying pan. When it starts to sizzle, add the sage leaves and cook for a few seconds until crisp.
8. Divide the ravioli between four warm plates and spoon over the sage butter. Top with the toasted pine nuts, Parmesan shavings, beetroot crisps and chive flowers. Sprinkle with black pepper and serve immediately.
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