In a small bowl combine the chicken
, ricotta cheese, lemon zest
, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush
, brush the egg wash
around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float
to the surface, stirring occasionally, about 4 to 5 minutes. Drain
4 tablespoons of butter
in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan
and sprinkle with salt and pepper. Serve immediately.