I’ve never been much for ravioli in my adult years — probably because of one too many cans of Chef Boyardee during my youth. Ravioli isn’t part of Bonnie’s home-cooking repertoire, either.

But here we are, trying fancy versions at two Italian restaurants: Bavaro’s Pizza Napoletana & Pastoria — with locations in Tampa (the flagship), St. Pete, Clearwater and Sarasota — and Da Sesto Italiano Ristorante e Vino in Pinellas Park.

BAVARO’S PIZZA NAPOLETANA & PASTARIA

At 6:45 Tuesday, we turned west on Central Avenue in St. Pete and lucked into a parking spot on the same (900) block as the restaurant. A few tables on the sidewalk were occupied, but the FFF team has reached the time of year when we eat indoors under air.

The small(ish) dining room, about three-quarters full, was outfitted in different shades of brown. We were seated at a four-top near the window.

Our server Bella (a recent graduate of USF’s journalism program) exuded kindness. We ordered Ravioli Al Formaggio ($24) and added sausage ($9). As a starter, we got a Strawberry Burrata Salad ($16, a special).

Appearance

The cornucopia of colors in the salad complemented the uniformly orange hue of the entree. The sausage, rather than coming in separate links or slices, was blended into the sauce in chunks.

Taste and Texture

Bonnie and I attacked the salad like fiends. We emitted many mmmmm‘s. The slight bitterness of the arugula blended beautifully with pops of sweetness from the strawberries, the saltiness of the lush cheese, and a bit of extra saltiness from pistachios. Myriad textures, too — from creamy to crunchy

The salad was dressed with just the right measure of balsamic glaze. A small slice of hearty (not-crusty) bread was a welcome add-on. We slayed the whole shebang — fast.

Adding sausage to the ravioli’s vodka sauce was a good choice. The meat added some heft and a bit of spicy heat to the velvety sauce that had a hint of sweetness. The pasta, nicely al dente, was rather flat — as in, not very stuffed.

I couldn’t detect much cheese (mozzarella, parmigiano reggiano and ricotta, per the menu) inside the raviolis.

But that didn’t dampen my enjoyment (too much). All told, it was a tasty Italian entree. Bonnie had a few bites and I killed the rest.

DA SESTO ITALIANO RISTORANTE E VINO

At 6:45 Wednesday, just inside the door, we were greeted by a this fella:          ➡️

Da Sesto, which opened in 2007 and moved to its current location on 66th Street 10 years later, is set up as the kind place where one imagines Frank holding court with his Rat Pack retinue in a private room and mobsters raising a ruckus at a big table.

None of that happened during our visit.

This kind of mob theme starts with … darkness. The host showed us to a two-top in a dimly lit back dining room. The tablecloth was black. The napkins were cloth.

Our server, Diandra, dressed head-to-toe in black, was all smiles and eager to please. We ordered Ravioli di Formaggio Gorgonzola e Pera (Pear & Gorgonzola Ravioli, $33), which came with a house salad. Sausage was not available so we added an order of Meatballs (2 for $15).

Appearance

Tuesday’s orange, Wednesday’s yellow. And red with the meatballs. Overall, ravioli is not a particularly photogenic dish.

Taste and Texture

DaSesto’s “saffron cream sauce” was thick, satiny and salt-forward — all told, quite rich. The raviolis — larger and thicker than those at Bavaro’s — were amply stuffed, but try as I might I could not detect pear flavor. Perhaps it’s supposed to be that way, but I would’ve appreciated some pear on the palette. It could’ve added a little brightness.

The fall-apart meatballs, which had a kind of grainy texture, bathed in a tasty red sauce.

The salad — a mix of greens, cucumber slices and tomato wedges — came heavily dressed with balsamic glaze. Little pools of it lay on the bottom of the bowl after we finished.

And the Winner of the Ravioli Rave-Up Is …

Bavaro’s.

An easy decision.