Thanksgiving may be over, but the holiday season is just getting started. For my latest installment for Made By Girl, I combined my favorite traditional flavors at this time of year into one delicious dish. Sweet potatoes meet savory sage, fresh cranberries mingle with ground turkey, and then there’s a dash of cinnamon and nutmeg. Making the ravioli and bolognese sauce takes a little extra effort, but believe me, your stomach will thank you.

Sweet Potato-Sage Ravioli

1/2 yellow onion, finely chopped
5 fresh sage leaves, finely chopped
1 sweet potato, peeled and cut into 1/2-inch rounds
1/3 cup (2-3 oz) of goat cheese
Pinch of cinnamon and nutmeg
Salt and freshly ground pepper
About 40 wonton wrappers (makes 20 ravioli)
2 egg whites, beaten

Turkey-Cranberry Bolognese

1 pound lean ground turkey (use 93%, as 99% gets too dry)
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cans diced tomatoes, with their juice
1/4 cup water
Pinch of cinnamon and nutmeg
Salt and freshly ground pepper
2 cups fresh cranberries
1 cup sugar
2 tablespoons water
Fresh parsley to serve
Fresh Parmesan, grated to serve

Puncture each sweet potato round with a fork, then place slices in a large ceramic bowl. Microwave 15-20 minutes until softened, turning once halfway through. Meanwhile, heat olive oil in a pan over medium heat. Saute chopped onion and sage until browned. Set aside. Remove the potatoes from the microwave (using a towel as the bowl will be very hot). Using a potato hand masher, mash the sweet potatoes. Season generously with salt, pepper, cinnamon and nutmeg to taste. Stir in the goat cheese until fully blended, then add the onion-sage mixture.

Lay 10 wonton wrappers on a clean countertop. Dollop a teaspoon of sweet potato filling onto the middle of each square. Using a pastry brush, brush egg white along tops, bottoms and sides of first wonton, working around the filling. Lay a new wonton sheet over the filled one, gently sealing the edges with your fingers and carefully pushing out the air bubbles. Repeat with each wonton until all are covered. Using a cookie cutter placed directly in the center of each wonton, cut into ravioli rounds, gently pulling away the excess dough. Press the edges of each ravioli again to ensure a solid seal. Repeat entire process with another set of 10 wontons (doing all 20 at once will cause the dough to dry out). Cover all raviolis with a very lightly damp kitchen towel until ready to cook.

In a pan over medium-high heat, place cranberries, sugar and water. Cook down for 10-15 minutes, so the sugar dissolves and cranberries soften. Allow to bubble during this process, stirring occasionally. Cranberries should become very, very soft but will remain whole and a sticky sauce will develop. Season cranberry sauce with salt and pepper.

In another pan, heat olive oil over medium heat and add ground turkey. Cook until turkey is fully browned, about 10 minutes. Remove from pan. Add a little more oil, the onion and garlic. Cook until softened and browned. Add the turkey back into the pan, along with the two cans of diced tomatoes and their juice, and just a little water. Season with salt and pepper and bring to a boil. Reduce to medium-low heat, add the cranberry sauce and stir thoroughly to distribute. Cook, covered, about 10 minutes more.

In a small saucepan, bring salted water to a boil. Working in batches, add 3-4 ravioli at a time, cook for 3 minutes, then transfer with a slotted spoon to a kitchen towel. Gently blot dry and transfer to a bowl. Cover with a pot lid to keep warm. Cook remaining ravioli. To serve, layer ravioli on the bottom of each pasta bowl and top with bolognese sauce. Sprinkle with fresh parsley and parmesan.