Spices for sausage:
Peel and roughly cut sweet potato into cubes (please do not worry about being uniform; it is just going to be pureed).
Cover sweet potatoes with water and boil until soft. Place soft sweet potato into a blender, add butter and a pinch of salt. Puree until very smooth adding a little of the boiling liquid to help the blending process. Place in a container for later.
Place turkey sausage into a bowl, add 2-3 tbsp of spice mix and salt, mix thoroughly, form turkey into 3 oz patties.
Cook the sausage in a skillet with 1 tbsp virgin olive oil over medium-high heat until golden brown on both sides. Crumble the sausage with a pair of tongs.
Cook Giovanni Rana Spinach & Ricotta Ravioli according to package directions.
Add drained Ravioli to pan with cooked sausage, add 1 teaspoon soft butter and 1 oz pasta cooking water.
On a plate, spoon the warm sweet potato puree and move spoon in a circular motion to spread out on the plate.
Toss the Ravioli together with sausage and place Ravioli and sausage onto center of sweet potato puree. Garnish with grated Parmigiano Reggiano and drizzle with extra virgin olive oil.
Take a pinch of spice mix and sprinkle the outer edges of the plate for a little extra garnish and flair. Serve immediately and enjoy!