Ingredients

1 1/4 cup shredded roasted chicken (or any leftover chicken,
light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions

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 the ravioli.

Melt 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.