D suggested I just recook the lamb-ravioli from Saturday the 27th, so I did, this being a workday.
I heated butter, tossed in some sage leaves to cook rather briefly, and then put in the ravioli, one at a time, mooshing the tops into the melted butter, and then turning them over to let the bottom get buttery, too. I put in one sage leaf per raviolo. Also steamed up some broccoli and them tossed it with melted butter and salt, which is terribly yummy. Went with what is pretty much our house wine, a Cotes de Ventoux from Chateau Saint Souverain ($8.99 at the Bowl).