Add your egg yolk and turmeric and mix until a paste forms. Add your flour and knead until a dough forms, for a couple minutes.

Knead pasta dough on a lightly-floured work surface for 10 minutes until it springs back when pressed. Wrap in cling film and chill in fridge for at least 30 minutes.

While your pasta rests, make your filling. Start by dicing all your apples, onion, and mincing garlic. Melt 3 tbsp of butter over medium-high heat in a large sauté pan and add sage.

When butter begins to brown, cook your onions and garlic for 1-2 minutes until translucent. Then, add half of your diced apples and cook down for 5-10 minutes until soft.

In a medium-large bowl, combine ricotta with 1/3 cup parmesan (reserve rest for pasta sauce), lemon juice, salt, and lemon zest if desired. Add your favorite fall spices, like sage or allspice. Then, add your sausage and apple mixture and mix.

Transfer your ricotta mixture to a piping bag (or just use a spoon) and let cool while you roll out your pasta.

Cut your rested pasta into 3 equal triangles and place two back in the fridge to rest. On your work surface, lightly flour your pasta dough and run through a pasta machine first on the "1" setting to flatten. Then run through "3" and finally "5" until you have a long, thin pasta sheet. Keep dough lightly floured to prevent sticking.

Pipe or dollop 1 heaping tsp of your ricotta mixture onto your pasta sheet. The mounds should be about 1 - 2 inches apart. Cut squares around your ricotta piles until you have each on an individual small pasta sheet.

Fold your pasta squares in half over your ricotta mixture and secure around the edges to prevent ricotta from bursting out. Then, take a circle cutter and cut a half-moon shape, leaving the flat side of your pasta flat and the other round.

Lightly flour your mezzelune (half-moons) as you make them to prevent sticking and transfer to the fridge to chill before cooking. When you are ready to cook, heat a large stock pot of water over high heat with about 8-10 cups of water.

Heat your large sauté pan (used for the sausage filling) over medium-high heat with a little oil or butter. Cook the rest of your diced apples until soft. Remove and chill.

While your water boils, heat the rest of your butter and a little olive oil in your sauté pan. Cook until caramelized and browned, about 5-10 minutes. Then, add fresh or ground sage to taste.

In the meantime, boil your pasta in your stock pot and season with salt. Then, boil your filled pasta for 1-3 minutes until they begin to float. Immediately transfer to your browned butter and swirl to combine. Spoon in a few teaspoons of pasta water to help your sauce emulsify.

Top your pasta with the rest of your parmesan and a sprinkle of salt. Add your pre-cooked apples and walnuts. Swirl pan to combine and serve.