Heat oil in a pan over medium high. Add chicken. Cook for six to seven minutes, flipping occasionally, until browned on both sides.
Add onion and sauté for two to three minutes. Add garlic and sauté for two to three minutes.
Add turmeric, salt, and pepper and stir in. Take pan off heat. Let cool for ten minutes.
Transfer to food processor. Blitz for one minute. Add ricotta and blitz for one more minute. Set aside.
Lay out one pasta sheet. Using a round cookie cutter, cut out rounds from sheet. Remove excess dough.
Dollop chicken-ricotta filling in the centre of one round. Fold one side over to meet the other and make a half-moon shape. Press sides together to close securely. Press filling in gently so it’s all gathered in the centre. Bring the two farthest corners around to meet to make a tortellini shape. Pinch the corners together to secure. Repeat until all filling has been used.
Brush tortellini with egg wash.
Bring salted water to a boil. Add tortellini and cook until they rise to the surface, about two to three minutes. Remove with a slotted spoon. Transfer to serving plates.
To make brown butter sauce, add butter to a skillet and heat over medium heat until it starts to bubble. Cook five to six minutes until butter starts turning a caramel color. Remove from heat. Season with salt and pepper, add sumac, and stir in. Let sit one to two minutes to cool. Drizzle over tortellini.
Garnish with tabbouleh and freshly grated Parmesan.