Melt 2 tablespoons of the butter, in a large pan over medium heat. Add onion; saute until tender, about 5 to 7 minutes. Add mushrooms and tomatoes; season with salt and pepper. Cook until tender, about minutes.
Remove the mushroom mixture from the heat. Allow to cool for about 10 minutes, then add the ricotta cheese and 1 tablespoon of the oregano.
Add water to a small bowl and place in the prep area. Lay a wonton wrapper onto a clean work surface. Spoon a heaping teaspoon of the mushroom mixture into the center. Dip your finger into the bowl of water; spread the water around the edges of the wonton wrapper. Top with the second wonton wrapper, gently pressing out the air and pressing the edges firmly to seal. Cut the edges with a pastry wheel for a decorative edge, if desired (not necessary).
Bring a large pot of water to a boil, over high heat. Cook ravioli in batches until tender, about 2 minutes.
While the ravioli cooks, bring lemon juice, wine, and 2 tablespoons of the butter to a boil in a small saucepan over medium heat. Reduce heat; simmer for about 5 minutes. Remove from heat; stir in the remaining 2 tablespoons of butter. Season with salt and pepper to taste and the remaining tablespoon of oregano.
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