Cook the meat ravioli or tortellini in abundant, lightly salted boiling water, drain and put into a casserole. Drizzle with melted butter and leave to gain flavor together with some sage leaves. Mix and add the meat sauce enriched (to taste) with chicken livers, mushrooms (soaked and cooked in little butter) and half of the grated Parmesan. Amalgamate very well. Fill the timbale crusts, which have been put into buttered molds. Close with the circles of dough and bake in a moderate oven for some minutes. After resting briefly outside the oven, turn them out onto two round serving plates. Serve with the rest of the meat sauce and grated Parmesan on the side.