1. Heat oil and butter in skillet set over medium heat; cook onion, garlic, sage and thyme for about 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 1 minute.
2. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper and nutmeg.
3. Preheat oven to 375°F. Spread [q:1/2] cup sauce evenly over bottom of greased 13 by 9-inch baking dish. Place 3 noodles over sauce. Spread 1 cup sauce, half of the turkey, butternut squash, spinach and ricotta over top; sprinkle with [q:1/3] cup cheese. Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
4. Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling.
5. Let stand for 10 minutes before serving. Sprinkle with fresh parsley before serving.

1. Preheat oven to 375ºF.
2. Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
3. Heat an 8- or 9-inch sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
4. Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.

1. Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
2. Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
3. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
4. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
5. Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.

Make the Dough

1. Using your hands or mixer: Mix dry ingredients. Incorporate eggs and add water slowly, mixing until dough begins to form a ball. 
2. Turn dough onto lightly floured surface, knead until dough is smooth and elastic, about 8 minutes. 
3. Wrap dough in wax paper and let stand 1 hour.

Make the Pasta

1. Cut dough into 4 equal pieces. 
2. Form the first piece of dough into a rectangle and feed through the smooth rollers of a pasta machine, on widest setting. Repeat twice.
3. Turn the dial to narrower setting and feed dough through rollers again. Flour if needed.
4. Repeat, making each pass narrower until you've reached second-to-last narrowest setting. 
5. Flour the thin pasta sheet, and roll through the cutting rollers. Or lay on floured surface and hand cut.
6. Repeat on remaining 3 pieces of dough.

Cook the Pasta 

1. Bring 1 gallon of water and 1 Tbsp of salt to a boil
2. Add fresh pasta and cook for 3 to 5 minutes.