Homemade pastas, high-quality ingredients, and technical proficiency are the hallmarks of Tony Priolo’s kitchen. The most successful dishes bring new angles to classics, such as an earthy fettuccine with ­ratatouille-like roasted veggies and just-gamy-enough lamb meatballs. The sweetly perfumed saffron-honey panna cotta might be the “little dream” the restaurant’s name refers to.