As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag. The bright acidity and bubbles of a Franciacorta like Ronco Calino Brut amplify the nutty brown butter notes in the pasta.Slideshow: How to Make Raviolo
The uncooked ravioli can be frozen for up to 1 month: Freeze them on a baking sheet in a single layer, then transfer to a sturdy plastic bag.
Doppio zero (“double zero,” or 00) is a fine Italian flour available at specialty food shops and from amazon.com.
Vivacious sparkling wine: NV Ronco Calino Franciacorta Brut.