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Ravioli
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Ravioli
Ravioli with mascarpone sauce
TypePasta
Place of originItaly
Main ingredientsFlour, eggs, water, filling
  • Cookbook: Ravioli
  •   Media: Ravioli

Ravioli (Italian: [raviˈɔli]; sg.: raviolo, Italian: [raviˈɔlo]) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

Ravioli appear in the 14th-century cookbook The Forme of Cury under the name of rauioles.[1][2]

Etymology

[edit]

English and French borrowed the word ravioli from Italian in the 14th century.[3] The ultimate origin of the word is uncertain.[4] It is sometimes connected to the northern Italian word rava, 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italian robiola), but that also appears unlikely.[3][5]

History

[edit]

Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century.[1] In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".[6] In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.[7]

Overview

[edit]
Making of ravioli
Preparation of home-made ravioli with ricotta cheese

Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. In Rome and Latium, the filling is made with ricotta cheese, spinach, nutmeg and black pepper. In Sardinia, ravioli are filled with ricotta and grated lemon rind.

In Campania, ravioli are generally round and filled with ricotta. Unlike other parts of Italy, they omit parsley. The pasta is usually made of water and flour, and sometimes eggs. In summer, they are frequently eaten with a tomato sauce, and in winter, ragù.[8]

Modern ravioli are also mass-produced by machine.[9]

Around the world

[edit]

In Europe and the United States, fresh-packed ravioli have several weeks of shelf life. Canned ravioli were pioneered by the Italian Army in the First World War and were popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States. Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted ravioli (ravioli that have been breaded and deep-fried) was developed in St. Louis, Missouri, and is a popular appetizer and snack food.[10]

Ravioli are commonly encountered in the cooking of Nice, the broader Côte d'Azur, and the surrounding regions in the south of France. The contents of these vary greatly, but most idiosyncratic to the region is the use of leftover daube meat.[11] Miniaturized cheese-filled ravioli, locally called raviole du Dauphiné, are a specialty of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère, and are frequently served au gratin.

Ravioli filled with halloumi are a traditional pasta dish of Cypriot cuisine.[12] They are boiled in chicken stock and served with grated halloumi and dried mint on top.

In other cultures

[edit]

In Turkey, manti, similar to ravioli, is a popular dish. It is stuffed with spiced meat and served with paprika sauce and yoghurt. Similar dishes in China are jiaozi or wonton.

In India, a popular dish called gujhia is similar to ravioli. However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, then deep-fried in vegetable oil. Different stuffings are used in different parts of India.

Jewish cuisine includes various similar dishes. Ashkenazi Jewish cuisine features kreplach, which are pockets of meat or other fillings encased in egg-pasta dough and simmered in chicken soup.[citation needed] In the Israeli cities of Safed and Tiberias, there is a comparable dish called calsones (pronounced caltzones). These are pockets filled with tzfatit, a locally made sheep’s milk cheese. This dish originated in Jewish communities in Spain and Italy, with migrating Jews bringing it to Syria and then Israel, where it became a Shavuot staple.[13]

A similar Middle Eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.

In Argentina, sorrentinos are large ravioli typically stuffed with meat and cheese and served with a tomato and meat sauce.

See also

[edit]

References

[edit]

Bibliography

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Ravioli

View on Grokipedia
from Grokipedia
Ravioli are a traditional Italian stuffed consisting of a savory filling—typically , cheese, , or a combination—enclosed within two thin layers of egg-based , often formed into square or round pillows. These dumplings are commonly served in , with and sage, or topped with tomato-based sauces, reflecting their versatility in . The origins of ravioli trace back to medieval , where they represent one of the oldest documented forms of filled , with the earliest known mentions dating to the 12th-13th centuries in and a 14th-century appearing in the personal letters of Francesco di Marco Datini, a merchant from . While stuffed concepts may have roots in ancient Mediterranean practices, ravioli as a distinct dish emerged in , initially prepared for aristocratic tables in regions like and . The of "ravioli" is uncertain, possibly deriving from rauba meaning "covered," referring to the encasing of the filling in dough. Ravioli exhibit significant regional diversity across , classified broadly into a "ravioli " of square-shaped varieties and a " " of round ones, according to recent culinary . Notable examples include Ligurian ravioli alla genovese filled with , greens, and ; Lombard ravioli di zucca stuffed with pumpkin, amaretti cookies, and ; and Tuscan versions combining and . This variation underscores ravioli's role as a of Italian regional , adapting to local ingredients and traditions while maintaining a handmade preparation method that emphasizes fresh sheets and balanced fillings.

History and Etymology

Etymology

The term ravioli originates from the Italian raviolo (plural ravioli), with its first documented uses appearing in 14th-century culinary texts, such as the Anglo-Norman Forme of Cury, where it is spelled rauioles or rafyols and refers to small parcels of filled . One leading etymological theory derives raviolo from the medieval form rabiola, ultimately tracing back to the Latin rapa (), possibly alluding to the dish's early vegetable-based fillings or its rounded shape evoking "little turnips." This interpretation is detailed in scholarly works on Italian , emphasizing the humble, agrarian roots of the name in northern Italian dialects. Alternative derivations link ravioli to the Italian verb riavvolgere ("to wrap" or "to wind up"), highlighting the encasing of fillings within thin sheets, a core aspect of the pasta's construction. This theory aligns with linguistic analyses of Tuscan and Lombard influences during the period, where the term evoked bundling or enclosing. Etymological dictionaries further propose a connection to rauba ("covered"), akin to words like "," underscoring the protective layer over the . These competing origins reflect the word's evolution amid regional dialects, with no single theory universally accepted due to the oral and fragmented nature of early Italian culinary language. In medieval dialects, related terms such as raviola emerged, particularly in Emilian and Lombard varieties, often denoting similar filled preparations or diminutive forms in local usage. For instance, raviola appears in northern texts as a variant for small stuffed items, bridging to broader nomenclature. By the , the term gained prominence in culinary literature, as seen in Maestro Martino da Como's Libro de arte coquinaria (ca. 1465), where ravioli describes both wrapped and unwrapped fillings, influenced by courtly dialects from and . This period marked a shift toward more standardized spelling and application across Italian regions, incorporating dialectal nuances into printed recipes.

Historical Development

The earliest references to ravioli date to the in , where it is depicted as a luxurious filled enjoyed at banquets. In Giovanni Boccaccio's (c. 1353), ravioli is described in the third story of the eighth day as part of an idyllic fantasy land called Bengodi, where inhabitants endlessly produce and cook macaroni and ravioli in capon broth atop a mountain of grated cheese, tossing them to eager crowds below. This portrayal highlights ravioli's status as a desirable, labor-intensive dish in medieval Italian society, likely reserved for festive or affluent occasions. Medieval influences on ravioli also included contributions from Jewish-Italian communities, which helped shape early filled traditions. In the mid-13th century, Zidqiyah Anaw's texts document ravioli as a stuffed consumed by in , often filled with cheese and served alongside boiled covered in cheese, reflecting adaptations of local ingredients within kosher dietary practices. By the , ravioli evolved further in , particularly in , where stuffed pastas appeared in aristocratic courts of and during the 1500s, incorporating richer flavors and techniques amid the era's culinary . In the 19th and early 20th centuries, Italy's unification and industrial growth transformed ravioli from a homemade specialty to a commercially viable product. Canned ravioli were pioneered by the during , enabling mass production and making the dish more accessible beyond regional elites. Post-World War II, waves of Italian immigration to countries like the and facilitated ravioli's global spread, as emigrants introduced homemade versions that blended with local cuisines and spurred international commercial adaptations. Throughout its history, ravioli has maintained a central role in Italian regional culture, particularly in festivals known as sagre. In , events like the annual Sagra del Raviolo in Anghiari near celebrate the dish with tastings of traditional varieties, underscoring its ties to and seasonal harvests. During periods of economic hardship, such as the years, families adapted ravioli with simple, affordable fillings like seasonal greens or basic cheeses, preserving the dish as a staple of resilient home cooking.

Description and Composition

Basic Structure

Ravioli is classified as a pasta ripiena, a category of filled in , characterized by two thin sheets of that enclose a savory or sweet filling to form individual pouches. This construction creates a pillow-like structure, distinguishing it from simpler extruded or ribbon s. The layers are typically rolled to a fine thickness, allowing the to cook evenly while protecting the contents inside. The standard shape of ravioli is square, though rectangular, round, or semi-circular (mezzelune) forms are also used, with each piece measuring approximately 5 to 7.5 cm (2 to 3 inches) per side, depending on regional traditions or homemade preparations. To assemble, the bottom layer of dough is dotted with filling, covered by the top layer, and the edges are sealed to trap the contents securely. Common sealing methods include simply pinching the dough edges together by hand or employing fluted crimping tools, such as a ravioli wheel, to create a decorative ridge that reinforces the bond and minimizes the risk of leakage during . These techniques ensure the integrity of the pouch, allowing the ravioli to maintain its form in . In comparison to other filled pastas like , which are crafted from a single sheet of folded and twisted into a ring shape, ravioli's enclosed pouch design provides a more robust enclosure suited for denser fillings such as ricotta cheese or mixtures. This fundamental structure emphasizes containment and uniformity, making ravioli versatile for various serving styles while highlighting its role as a self-contained pasta unit.

Ingredients

The dough for ravioli is traditionally made from tipo "00" flour, which provides a fine texture and elasticity essential for enclosing fillings without tearing. The standard composition follows the Bolognese formula for pasta all'uovo: for every 100 grams of "00" flour, one large egg (approximately 50-55 grams) is used, yielding a rich, golden dough that can be adjusted with a small amount of water or olive oil if needed for pliability. This ratio ensures a workable consistency suitable for hand-rolling thin sheets, as practiced in northern and central Italian regions. Ravioli fillings vary widely but emphasize fresh, seasonal ingredients bound together for cohesion. Cheese-based fillings are among the most common, often combining with , , or for a creamy, mildly tangy profile that highlights the pasta's . Meat fillings typically feature or mixed with herbs like , , and breadcrumbs, sometimes enriched with or for depth. Vegetable options include pureed or mushrooms seasoned with amaretti and cheese in Emilian styles, or fillings with wild greens like or , offering an earthy contrast to butter-based sauces. Sweet variants, less common but rooted in festive traditions such as or , incorporate , chestnuts, or sweetened for dessert ravioli dusted with powdered sugar. Regional variations reflect local and availability. In , fillings often incorporate prescinseua, a fresh, tangy cheese similar to , blended with wild greens like or to create vegetarian pansoti ravioli. Tuscan ravioli, such as tordelli from and Versilia, frequently use game meats like or in the filling, combined with , cheese, and spices for a robust, hunter's-style preparation. Dietary adaptations prioritize vegetarian or vegan options by substituting with or plant-based cheeses in vegetable-focused fillings, maintaining the dish's versatility while aligning with modern preferences.

Preparation Methods

Dough Preparation

The preparation of ravioli dough begins with sifting high-quality , typically Italian "00" flour for its fine texture and elasticity, onto a clean work surface to remove any lumps and aerate it. A well is formed in the center of the mound, into which whole are cracked and lightly beaten with a ; a small amount of or may be added if the mixture appears too dry, aiming for a ratio of about 100 grams of flour per large egg to achieve the right hydration. The is used to gradually incorporate the flour from the inner walls of the well into the egg mixture, continuing until a shaggy dough forms, after which the remaining flour is worked in by hand. Kneading follows on a lightly floured surface, pressing the dough with the heel of the hand and folding it over repeatedly for 10 to 15 minutes, or until it becomes smooth, elastic, and slightly springy to the touch—this develops the network essential for the 's structure and pliability without tearing during rolling. The is then formed into a ball, wrapped tightly in or covered with a damp cloth, and allowed to rest at for 30 to 60 minutes; this resting period hydrates the evenly, relaxes the strands, and prevents the from shrinking or becoming brittle when rolled out. For rolling, a pasta machine is commonly employed, starting with the widest setting and progressively thinning the through multiple passes until it reaches a uniform thickness of 1 to 2 millimeters, suitable for enclosing fillings. Throughout the process, minimal additional should be used to dust the surfaces, as excess can make the tough and less when sealing ravioli. The resulting thin sheets provide a tender yet sturdy encasement for common fillings like or meat mixtures.

Filling and Assembly

The preparation of ravioli filling begins with combining base ingredients like cheeses and vegetables or meats, along with seasonings to enhance flavor. For a classic ricotta-spinach filling, cooked and finely chopped is mixed with fresh cheese, grated , a beaten for binding, and a pinch of freshly grated , then seasoned with salt and pepper to taste. Meat-based fillings, such as or , require cooking the meat thoroughly beforehand in a skillet to ensure , as the brief time for ravioli may not fully cook raw meat; the cooked meat is then pulsed in a with breadcrumbs, cheese, , and herbs like or for cohesion and taste. Once mixed, the filling should be chilled briefly to firm up, and portioned into small amounts—typically 1 to 2 teaspoons per raviolo—to prevent leakage during assembly and cooking. Assembly involves working with rested rolled into thin sheets, about 1/16-inch thick. Dollops of filling are placed in even rows on the bottom sheet, spaced 1 to 2 inches apart to allow for sealing. A second sheet of is gently draped over the top, and the edges around each filling mound are pressed firmly with fingertips or a to expel air pockets, which could cause the ravioli to burst when boiled; a light brushing of water or aids adhesion. The individual ravioli are then cut using a ravioli stamp, pastry wheel for fluted edges, or sharp to separate the pieces cleanly. A typical homemade recipe yields 50 to 100 ravioli, varying by dough quantity and raviolo size, sufficient for 4 to 6 servings. For storage, uncooked ravioli should be arranged in a single layer on a floured or parchment-lined tray and frozen until solid—about 30 minutes to 1 hour—before transferring to airtight freezer bags to prevent sticking and maintain quality for up to 2 months.

Types and Variations

Traditional Italian Varieties

Traditional Italian ravioli varieties are deeply rooted in regional culinary traditions, with each area showcasing unique fillings that reflect local ingredients and historical practices. These stuffed pastas, often handmade, highlight the diversity of Italy's gastronomic heritage, where fillings are crafted to balance flavors and textures suited to the local . In the region, particularly around , ravioli di zucca—also known as tortelli di zucca—stand out as a classic autumn dish. The filling features roasted pumpkin (typically the dense-fleshed zucca mantovana variety), combined with grated cheese, crushed amaretti biscuits for subtle sweetness, and a touch of mostarda mantovana, a preserve flavored with mustard essence for a tangy contrast. This combination originated in the era, with the earliest written reference appearing in 1544 in the cookbook of Cristoforo da Messisbugo, a cook for the Gonzaga family who ruled . The dish evolved as a meatless option during periods of , such as Fridays in Catholic , and is traditionally served with sage butter or a light meat broth to complement the sweet-savory profile. From the region, specifically , (often referred to locally as anolini or anvein in ) represent a hearty, meat-based variety tied to festive meals. The traditional filling consists of finely chopped or ground tenderloin (from beef stewed in broth), mixed with breadcrumbs soaked in broth for texture, grated Parmesan Reggiano cheese, egg for binding, a hint of , and sometimes lemon zest for brightness. This preparation draws from the area's agricultural abundance and is typically shaped into small rounds or squares, then simmered in a rich beef broth known as brodo di terza, made from multiple boils of meat and vegetables. 's version emphasizes the stracotto (stewed meat) base, distinguishing it from neighboring Parma's slightly sweeter fillings, and it has been a staple since when stuffed pastas were served to . In , ravioli alla genovese feature a filling of (such as and ), mixed with greens like and , breadcrumbs, , and egg, reflecting the region's blend of coastal and inland produce. This variety traces back to Genoese traditions and is commonly served with a meaty called tuccu to enhance the savory profile. Unlike vegetarian variants that use and , the classic version prioritizes meat and wild greens from the Ligurian hillsides. Certain traditional ravioli productions in benefit from protected designations under the EU's DOP or IGP systems, or national PAT status, which safeguard authentic recipes and production methods for regional specialties. Seasonal and festive traditions further define these varieties, particularly in , where ravioli—often del plin—are filled with roasted or braised meats during celebrations. These fillings, prepared with , , or occasionally like , reflect the region's culinary heritage and are served in a rich roast sauce or butter and sage, symbolizing abundance during winter holidays. This practice dates to rural customs incorporating local meats into for family gatherings.

International Adaptations

Outside Italy, ravioli has inspired numerous adaptations that blend its traditional stuffed pasta form with local culinary traditions and ingredients. In Asian cuisines, ravioli shares conceptual similarities with Chinese jiaozi and Japanese gyoza, both of which feature dough wrappers enclosing fillings like meat, , or , tracing back to a common ancient lineage of filled dough pockets that likely spread via the during the medieval period. Scholars note that while ravioli emerged distinctly in 14th-century , these dumplings represent parallel evolutions in East Asian foodways, with documented as early as the (206 BCE–220 CE) and gyoza adapting Chinese influences in Japan post-World War II. Contemporary fusions in Asian-inspired restaurants often reimagine ravioli with fillings, such as prawn or scallop varieties steamed or pan-fried to mimic gyoza textures, incorporating elements like , , or green curry paste for an East-meets-West profile. In the United States, ravioli adaptations reflect Italian-American immigration and mass-market innovations, evolving into larger, pillow-shaped portions often called "ravioli pillows" for their plump, rectangular form suitable for hearty fillings. Frozen varieties emerged in the and 1960s, building on earlier canned successes like Chef Boyardee's 1947 beef ravioli, as home freezers became widespread and allowed for convenient, pre-filled products. These adaptations frequently incorporate bold American flavors, including influences such as cheese and fillings, which fuse Italian dough with spicy, Southwestern elements like black beans, corn, and sauce in baked or skillet preparations. Modern global trends have further diversified ravioli to accommodate dietary needs and gourmet palates, particularly since the . High-end popularized luxurious versions like lobster ravioli, an American innovation featuring creamy lobster fillings in delicate pockets, often paired with or brown sauces in upscale restaurants. Vegan adaptations, rising with the plant-based movement in the , use fillings like cashew , mushrooms, or pea-based proteins, as seen in commercial partnerships such as Dell'Ugo's 2023 vegan ravioli line with plant-based bacon and cheese alternatives. Gluten-free options, driven by celiac awareness and market growth from $7.38 billion in 2024, commonly employ or blends for the dough to replicate traditional texture without wheat.

Cultural and Culinary Role

In Italian Culture

In Italian culture, ravioli hold a prominent place in festive traditions, particularly during , where sweet varieties filled with , , jam, or dried fruits are prepared as indulgent treats to mark the pre-Lenten celebrations. These ravioli dolci, often fried and dusted with powdered sugar, symbolize indulgence before the austerity of and are enjoyed across regions like , , and . Ravioli also embody family bonds and generational continuity, frequently handmade by during gatherings for holidays and special occasions, such as or Sunday lunches, where the communal preparation fosters storytelling and cultural transmission. This hands-on tradition reinforces ravioli's role as a symbol of warmth, shared meals, and domestic in everyday Italian life. Regionally, ravioli inspire pride and communal events, notably in Emilia-Romagna, where sagre like the annual Raviolo Fest in Casalfiumanese celebrate local varieties through parades, music, and tastings of handmade ravioli, highlighting their integral place in the area's gastronomic identity. As part of broader Italian culinary heritage, ravioli contribute to the Mediterranean diet recognized by UNESCO as an Intangible Cultural Heritage of Humanity since 2010, with the candidacy for Italian cuisine overall receiving initial approval from UNESCO experts in November 2025 and awaiting final decision in December 2025, underscoring pasta-making techniques like those for ravioli. Artistically, ravioli appear in and cultural narratives, with early references in medieval texts like the 14th-century Libro per cuoco, which details ravioli recipes, reflecting their longstanding presence in vernacular culinary writing. In the realm of and music, figures like composer , a native of in , expressed fondness for , including requests for ample supplies during holidays, linking such dishes to the convivial spirit of Italian high culture and social gatherings.

Global Popularity and Modern Uses

Ravioli's appeal has transcended its Italian origins to become a staple in international cuisines, with global sales of filled , including ravioli, reaching approximately USD 12.24 billion in 2024 and projected to grow to USD 18.55 billion by the early 2030s at a (CAGR) of around 7%. This expansion is fueled by major brands such as and Barilla, which together command significant through innovative product lines like ready-to-cook frozen ravioli and pre-filled meal kits that cater to busy consumers seeking convenient, authentic Italian-inspired meals. These companies have driven growth by introducing diverse flavors and packaging formats. Nutritionally, a typical 100-gram serving of ravioli without sauce provides 188 calories, with approximately 19 grams of carbohydrates for energy and 10.8 grams of protein from fillings like cheese or , making it a balanced yet calorie-dense option in moderate portions. Variations can range from 200 to 300 calories per serving depending on the filling and type, with higher-fat cheese-filled versions offering more protein but also increased saturated fats. In response to health-conscious trends, manufacturers and home cooks have adopted whole-grain substitutions, which boost content and reduce refined carbs while maintaining the dish's structural integrity and flavor profile. Contemporary culinary trends have reimagined ravioli in innovative forms, such as crispy fried versions popularized as appetizers, often breaded and served with marinara for quick, portable consumption at festivals or urban markets. In high-end , molecular techniques like reverse create translucent "ravioli" with liquid fillings, as seen in dishes from pioneering chefs like , where pea puree or fruit essences are encased in delicate, burstable membranes for a playful texture contrast. Sustainability efforts since the 2010s emphasize local sourcing for ingredients, with producers prioritizing regional grains and fillings to minimize carbon footprints and support , as demonstrated in comparative studies of local versus global supply chains that highlight reduced environmental impacts.

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  66. https://www.dececco.com/us_us/magazine/speaking-in-pasta-italian-proverbs-and-sayings/
  67. https://emiliaromagnaturismo.it/en/events/casalfiumanese-raviolo-fest
  68. https://www.lacucinaitaliana.com/trends/news/italian-cuisine-unesco-heritage-candidacy-is-official
  69. https://www.euronews.com/culture/2025/11/11/italian-cuisine-gets-green-light-from-unesco-to-become-intangible-cultural-heritage-of-hum
  70. https://www.theeternaltable.com/historical-recipes/ravioli-rafioli-libro-per-cuoco
  71. https://www.falstaff.com/en/news/art-taste-giuseppe-verdi-father-of-grand-opera
  72. https://www.businessresearchinsights.com/market-reports/filled-pasta-market-115983
  73. https://www.htfmarketintelligence.com/press-release/global-filled-fresh-pasta-market
  74. https://www.archivemarketresearch.com/reports/filled-pasta-170217
  75. https://www.accio.com/business/best_selling_pasta_brand_in_italy
  76. https://www.fatsecret.com/calories-nutrition/generic/ravioli-no-sauce?portionid=53680&portionamount=100.000
  77. https://gladkokken.no/en/recipes/fried-ravioli-street-food-version-with-crispy-stuffed-pasta
  78. https://www.amazingfoodmadeeasy.com/info/modernist-recipes/more/spherified-mango-ravioli-recipe
  79. https://www.researchgate.net/publication/331933680_Environmental_Sustainability_of_Pasta_Production_Chains_An_Integrated_Approach_for_Comparing_Local_and_Global_Chains
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