Original Bruno’s on Asher Avenue Courtesy Encyclopedia of Arkansas
I’ve been going to Bruno’s Little Italy since I was a young girl. I remember standing at the central glass window behind which Jimmy Bruno was tossing pizzas sky high, or so it seemed. I remember slurping spaghetti, graduating to eggplant parmesan, then Fettucini ala’ Jack East and pretty much settling on their chicken piccata without red sauce. I always asked for it with only the lemon butter and caper sauce and now that’s the only way they serve it. Think they should name it after me?
Bruno’s Chicken Piccata
Probably not.
Bruno’s has been located in several locations in the Little Rock area over the years, but it has finally settled on Main Street after actually closing for quite some time. We all rejoiced when they decided to reopen, and I’m eager to get back there as soon as we feel comfortable eating out again. (Y’all….it’s been sooooo long, ya’ know!)
We often order the toasted ravioli, a dish featured on the Food Network. It’s so good, y’all. If you’re ever in Little Rock, be sure to make plans to stop by Bruno’s and enjoy a plateful.
Courtesy of Bruno’s
These Crispy Fried Raviolis aren’t the same, but they are still fun to do and are tasty to boot! This is a great recipe for your kids to help with, and they are definitely going to love eating them! They make a nice appetizer to have on hand for those movie nights at home or when (if ever!) we have get togethers again. They make use of premade, refrigerated ravioli from the grocery and are a cinch to pull together.
While I made homemade marinara (recipe included), you could just as easily use premade pizza or spaghetti sauce. I have even used refrigerated fresh marinara sauce from the grocery.
Make it easy on yourself!
Have you ever eaten at Bruno’s Little Italy? Share your memories.
Ingredients
Ravioli
- Olive oil and peanut oil for frying
- 1 - 1 1/2 cups buttermilk
- 1 1/2- 2 cups seasoned Italian breadcrumbs
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 1 container refrigerated ravioli, your choice of flavors (about 24 ravioli)*
- Fresh basil, as garnish
Marinara
- 1 28-ounce can good quality crushed no salt added tomatoes
- 1 medium yellow onion, peeled and halved, one half diced
- 2 large cloves garlic, peeled and minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes, optional
Instructions
Ravioli
- In a large skillet or deep fryer, add a combination of olive oil and peanut oil to a depth of 1 - 1 1/2 inches. Heat to 400 degrees.
- In one shallow bowl, add buttermilk. Set aside.
- In another shallow bowl, mix together Italian breadcrumbs, panko, Parmesan, garlic powder and Italian seasoning. Set aside.
- Dip each ravioli in the buttermilk and then the breadcrumb mixture. Add to heated skillet and fry until brown on both sides.
- Remove and drain on paper towels. The raviolis may be kept warm in a 200 degree oven until serving.
- Sprinkle with grated Parmesan and chopped basil at serving.
- Serve with a side of homemade marinara.
Marinara
- In a medium saucepan combine the tomatoes , diced onion, minced cloves, olive oil, oregano, Italian seasoning and red pepper flakes (if using).
- Bring to a simmer over medium-high heat; lower the heat to simmer and cook for about 30- 45 minutes.
- Stir occasionally, scraping bottom and sides as you do.
- Remove the pot from the heat. If desired, blend the sauce with an immersion blender (I usually do not.)
- Add salt, to taste.
- Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days.
- It may be frozen up to 6 months.
