Mushroom Ravioli Soup

4 14 ounce cans beef broth
2 medium shallots, 1 coarsely chopped, 1 finely chopped
1 ounce dried porcini mushrooms
6 ounces assorted mushrooms (such as cremini, shiitake or oyster)
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup part-skim ricotta
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon fresh thyme leaves, chopped
1 12 ounce package square wonton wrappers