Caschettoni

Caschettoni is a type of large, stuffed pasta originating from the Abruzzo region of Italy. These pasta pockets are typically made from a simple dough of flour and eggs, rolled out thinly and then cut into squares or rectangles. The defining characteristic of caschettoni is their generous filling, which can vary widely but often includes ricotta cheese, spinach, and sometimes nutmeg. Other common variations incorporate cured meats like prosciutto or pancetta, or a mixture of different cheeses.

The preparation of caschettoni involves carefully placing a portion of the filling onto one half of a pasta square, then folding the other half over to create a sealed pocket. The edges are then pressed firmly to ensure they do not open during cooking. Traditionally, caschettoni are boiled until al dente and served with a simple sauce, such as a butter and sage sauce, a light tomato sauce, or a creamy cheese sauce, which complements the richness of the filling without overpowering it. While not as widely known internationally as some other Italian pasta shapes, caschettoni are a beloved regional specialty in Abruzzo, often prepared for special occasions and family gatherings. The name itself is thought to derive from the Italian word "cascio," meaning cheese, highlighting its key ingredient.