Mix pumpkin puree thru apple cider vinegar and set aside.
Over medium high heat melt the tablespoon of butter and sauté the mushrooms until they release their juices and get a little browned, set aside to cool.
Once mushrooms have cooled slightly mix them into the pumpkin filling mixture.
Take wonton wrappers and place a few out on a board and with a teaspoon place a teaspoon +/- of the filling in the center of the wrapper. Don’t use too much because then they won’t close up fully and will fall apart. Dip your finger in water and wet the 2 edges of the wrapper and fold over to form a triangle.
Set aside while you finish the rest. I like to lay them on a baking sheet lined with waxed paper and cover with a damp flour sack towel until ready to use.
The amount of filling makes about 1 and 1/2 packages of wrappers.
Heat a large pot of water and bring to a boil. Add in the ravioli and once the ravioli float to the surface cook for 1-3 minutes and then gently remove and drain and place on a platter and drizzle with brown butter sauce and toasted hazelnuts.