Cover the potato in a pot of salted water and bring to a boil. Cook until fork tender, about 5 to 7 minutes. Drain and place potato in a large bowl.
Smash with a fork and stir in the cream cheese and shredded parmesan cheese. Set aside.
In a large skillet, cook the bacon over medium heat until it starts to brown.
Add the pork and cook, breaking into small pieces, for about 2 minutes. Stir in the brown sugar, spices, garlic, and season with salt and pepper. Cook until browned.
Add to the potato mixture and stir (Reserve drippings). Cover and chill until ready to make the ravioli.
Make the Ravioli
When ready to cook, fill each ravioli with a scant teaspoon of filling and seal.
Bring a large pot of salted water to a boil and add the pasta in batches, cooking until al dente, about 5 to 7 minutes.
Transfer with a slotted spoon to a serving platter. Keep warm and reserve a bit of pasta water.
Make the sauce.
Heat the drippings from the filling in a large skillet over medium heat.
Add the wine and deglaze the pan, breaking up any stuck on browned bits. Bring to a simmer.
Add the cream, butter and sage. Let thicken 3 to 5 minutes over low heat. Stir constantly.
Toss the raviolis in the sauce. Add a splash of reserved pasta water if needed.
Serve with fresh shaved parmesan cheese, and more crispy bacon.