- First things first, this schedule assumes that you're hosting the party on a weekend. If you want to attempt this menu on a weeknight after work, make the ravioli the weekend before and freeze them. You can pop them directly in the boiling water from the freezer—they'll just need an extra minute or so to cook.
- The day before: Buy the groceries, wine, and flowers. Make the pea-ricotta filling.
- The morning of, set the table (I like getting that out of the way first thing, so it's done!)
- Three to four hours before, make the pasta dough, let it chill, and roll it out. Ideally, you'll want to use a pasta maker for this dish; I don't have one, so I rolled out the dough using a rolling pin, which works in a pinch. Make the ravioli. Place them in a single layer on a flour-dusted sheet of parchment and cover with a clean dish towel. They can sit at room temperature for several hours, as long as the room isn't too hot. Otherwise, place them in the refrigerator.
- Thirty minutes before, put out the cheese, crackers, and olives for pre-dinner hors d'oeuvres, plus wine and wine glasses. Bring a large pot of water to boil.
- Once everyone has arrived, preheat the oven for the salmon. While everyone's munching on hors d'oeuvres, boil the ravioli and enlist a friend to help watch the pot so you can make the sauce. Plate your homemade ravioli as a first course (and enjoy the oohs and ahhs from your friends!). Pour the sauce over the salmon and stick it in the oven while you're eating the ravioli; take the salmon out of the oven and place on a platter, toss the salad in a large bowl and serve the main course family-style at the table; and for dessert, serve the boozy strawberries in little glasses over vanilla ice cream. Easy!