Bottoni di Pasta

Bottoni di pasta are a stuffed pasta shape from the Campania region of Italy, particularly associated with the Cilento area near Paestum. The name derives from *bottomi* (buttons), referencing their small, round, pillow-like form. Unlike larger stuffed pastas such as ravioli or tortellini, bottoni are typically bite-sized and often served in brodo or with light sauces that complement the filling without overwhelming the delicate pasta.

A great version of bottoni di pasta is defined by a thin, tender pasta sheet that yields easily to the tooth, and a filling that is well-seasoned and not overly dense. The seal must be perfect to prevent the filling from escaping during cooking. At **Tre Olivi** in Paestum, as noted by creator *Habemus Fame*, the dish is prepared with a refined hand, emphasizing local ingredients and traditional technique. The filling often features ricotta, sometimes blended with spinach, herbs, or a touch of nutmeg, though variations with potato or mushrooms also appear.

Regional variations exist across Campania: some versions incorporate pecorino or provola for a saltier, more savory filling, while others lean on seasonal vegetables. In coastal areas, a light tomato and basil sauce is common, while inland, a simple butter and sage dressing may be preferred. The key to excellence lies in the balance of filling to pasta and the freshness of the ingredients.