In a bowl, combine all but 1 Tbsp of the beaten egg (reserve the Tbsp for later). Strip thyme & discard the stalks, add leaves to the bowl with parmesan, breadcrumbs, salt & 1 tsp of lemon juice. Chop shrimp meat fine & add to bowl; mix well.
On a work surface, lay out 18 dumpling wrappers. Carefully divide shrimp filling between them. Moisten the edges with remaining egg, lay a second wrapper on top & seal around the edges by pressing firmly, making a crimped border with a fork.
If making ahead of time, you can refrigerate the ravioli at this stage. Just lay them on a baking sheet lined with parchment paper & cover with plastic wrap.
Cooking
In a large saucepan, bring 2 liters of water to a boil. Cook ravioli in small batches for about a minute or two, drain.