Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.
The secret to this dish is wonton wrappers, which are used in place of pasta. Available at most Asian-food stores, they come in packages of about 100; wrap unused wrappers in plastic, and freeze. (You may want to freeze them in single-recipe-size batches.)
Seafood is traditional Italian Christmas Eve fare, and this classic baccala ravioli is one of chef Mario Batali's favorite holiday dishes. The baccala, or dried cod, must be soaked for two days prior to cooking.