You can count on Emiliano Cammardella and Rossella Episcopo to make pasta sing at this light-filled, Park Slope haunt. Think fresh, ricotta-filled ravioli sauced in lemon and bottarga or gnocchi showered in truffle. The wine list’s a treasure trove of southern Italian bottles, and whatever you do, don’t skip dessert, imported weekly from an award-winning pastry chef based on the Amalfi Coast.