Forming the Dough: 

1. Place 270g of Caputo "00" Chef's Flour on a clean surface or cutting board. Shape it into a mound and create a well in the center. 
2. Crack 3 eggs into the well and whisk them gently until combined. 
3. Using a fork, gradually add flour from the sides of the well into the eggs. Be careful not to break the wall of flour; if you do, just continue mixing. 
4. After about 2–3 minutes, the dough should come together. Begin kneading it with the base of your palms, turning it 90 degrees counterclockwise as you work. 
5. If the dough is sticky, add some of the reserved flour. If it’s still shaggy, don’t add more flour. If it's too dry, you can add water 1 teaspoon at a time. 
6. Once smooth, shape the dough into a ball, and cover it tightly with plastic wrap.
7. Let the dough rest for 30 minutes at room temperature before rolling out, or in the fridge for up to 3 days.

Note:

• This dough contains a bit less flour than typical ravioli; the pasta is intentionally designed to be softer so it sticks to itself once formed. It also tends to be much faster to knead, but may take 5-10 minutes.

Filling Bottoni: 

1. In a small pot, add frozen sweet peas and ½ cup of water. Simmer over high heat for 4 minutes.
2. In a small sauté pan, add chopped pistachios and toast over high heat for 1–2 minutes, until fragrant. Then set aside to cool.
3. Strain the sweet peas and allow them to cool uncovered in the refrigerator for 10 minutes.
4. Gather the rest of your ingredients to be added into a food processor, beginning with the basil, mint, and pistachios. Pulse until fine. Then add the cooled peas and pulse until combined.
5. Scrape down the sides of the food processor and add the parm, garlic, lemon juice, salt, and pepper.
6. Turn the food processor on, and while it's spinning, slowly pour in ¼ cup of Olitalia Extra Virgin Olive Oil. This will ensure a thick consistency, perfect for filling your Bottoni.
7. Remove the filling from the food processor and transfer it to a container or bowl until you're ready to fill your pasta. This filling can be made up to 3 days in advance.
8. After your dough has rested roll it out into two long sheets. Using a circle cutter, gently mark where you will place the filling across one sheet. Add about 1 tablespoon of filling to each circle, then place the second sheet of dough over the top.
9. Flip the circle cutter upside down and roll it around each mound of filling in a circular motion to create a button shape.
10. Next, flip your circle cutter right side up, dust it with a bit of Caputo “00” Chef’s Flour, and stamp out the Bottoni.
11. Repeat until you have your desired amount of Bottoni.

Cooking the Bottoni immediately: Place them in a large pot of boiling water and cook for 1 minute and 30 seconds. 

Making Bottoni in advance: Place them directly in the freezer for up to 3 months and expect the cooking time to take 3–4 minutes. 

Recommended sauce: A simple butter and pasta water emulsion. 

1. Add 1–2 tablespoons of salted butter to a sauté pan alongside a pot of boiling water. Keep the heat at medium and allow the butter to melt just until it starts to bubble. 
2. As you cook your Bottoni, ladle some starchy water from the pot into your melted butter and swirl it around the pan. 
3. Pro tip: Finish your Bottoni in the butter sauce and let it absorb the sauce for an extra 30 seconds. Serve topped with freshly grated Parmigiano-Reggiano, lemon zest, fresh basil, and mint. 
4. Taste a bite of spring and enjoy 😊