There's a beautiful kind of light that only shows up in the last hour before sunset. It's warmer, slower, more forgiving. It moves across the table, catches the rim of a wine glass, and turns an ordinary dinner into something worth remembering, and the kind of evening definitely worth celebrsting.

Hosting outdoors doesn't require a big property or a professional caterer. It simply requires good ingredients, a little patience, and a wine that will keep your guests asking for another splash. Here's how we'd build the perfect evening, from the pasta to the playlist.

Set the Scene First

Before anyone sits down, the table does most of the talking. Keep it simple and let the ingredients be the centerpiece:

A linen tablecloth, ideally white or cream, so the food and wine stand out against it
A vase full of local blooms (even wildflowers make a beautiful centerpiece!)
Mismatched vintage plates, trays, and glassware for water and wine
A well-worn basket for bread, wine openers, or extra napkins within reach
Cloth napkins, knotted rather than folded, for that unfussy, lived-in feel

The goal isn't perfection. It's a table that looks like it came together naturally, even if you spent an hour on it.

The Main Event: Laminated Parsley Ravioli with Ricotta & Sage Brown Butter

A true showstopper! The technique is simpler than it looks: fresh parsley leaves are placed between two thin sheets of pasta dough, so when the ravioli is rolled out, the herbs are suspended inside like stained glass. Every piece is a little different, which adds to the beauty of a handmade pasta dish. Serves 4.

For the pasta dough:

3 cups (400g) 00 flour, plus more for dusting
4 large eggs
2 egg yolks
Pinch of salt
A large bunch of fresh flat leaf parsley, leaves picked and patted very dry

For the ricotta filling:

15 oz whole milk ricotta, well drained
1/2 cup finely grated Parmesan
1 egg yolk
Zest of 1 lemon
Salt and black pepper, to taste
A grating of fresh nutmeg

For the sage brown butter:

6 tablespoons unsalted butter
12 to 15 fresh sage leaves
Salt and black pepper, to taste
Extra Parmesan, for finishing

Method:

Mound the flour on a clean surface and make a well in the center. Add the eggs, yolks, and salt to the well. Using a fork, gradually incorporate the flour until a shaggy dough forms, then knead by hand for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for at least 30 minutes.
While the dough rests, mix the ricotta, Parmesan, egg yolk, lemon zest, nutmeg, salt, and pepper in a bowl. Transfer to a piping bag or a zip-top bag with the corner snipped off.
Divide the dough into four pieces. Roll one piece through a pasta machine to a thin setting, then lay parsley leaves in a single layer across half the sheet, spacing them out so each ravioli will capture one or two leaves. Fold the other half of the sheet over the leaves and run the whole thing through the machine again on a slightly thinner setting, pressing gently to laminate the layers together. Repeat until you reach your thinnest setting and the parsley is visible through the dough.
Pipe small mounds of filling in a grid across one sheet, spaced about 2 inches apart. Lightly brush water around each mound, lay a second laminated sheet on top, and press out the air around each mound before cutting into squares or rounds with a fluted cutter or knife. Press the edges to seal firmly. Tip! If your raviolis aren't sealing well, use a small bit of water to act as a glue for the dough.
Bring a large pot of well-salted water to a boil. Cook the ravioli for 2 to 3 minutes, until they float and the pasta is tender.
While the pasta cooks, melt the butter in a wide skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3 to 4 minutes, swirling often. Season with salt and pepper.
Using a slotted spoon, transfer the ravioli directly into the brown butter, tossing gently to coat. Plate immediately, spoon over extra butter and crisped sage, and finish with a generous grating of Parmesan.

Alongside: Heirloom Tomatoes in Bricoleur Olive Oil

Some dishes don't need a recipe so much as a ratio. This is one of them.

Slice ripe heirloom tomatoes into thick rounds and arrange them on a wide, shallow platter. Drizzle generously with Bricoleur estate extra virgin olive oil, more than feels necessary. Season with flaky salt and a good crack of black pepper, then scatter with fresh basil, torn by hand rather than cut, so the edges bruise slightly and release their oils. That's it. When the tomatoes are good, restraint is the whole technique.

Extras we love:

A loaf of fresh bread from your local bakery or market is the best way for guests to soak up extra brown butter from their pasta. Elevate your bread with a dish of French butter with flaky sea salt on top, or drizzle a bit of balsamic vinegar into olive oil for dipping.

To round out the meal, warm herby olives are a must. Dried rosemary, thyme, sage, and oregano make the perfect blend to bring your olives to life. Just heat up the olive and herb mixture in a bit of olive oil and fresh lemon juice in a small pot to allow the herbs to open up and help the olives to soften. Tip! Don't forget a small dish for olive pits, if needed.

The Wine: Bricoleur Vineyards Russian River Valley Chardonnay

A dish this rich needs a wine with the acidity to cut through it and aromatics to tie together each dish. Our Russian River Valley Chardonnay does exactly that. The valley's cool, fog-influenced climate keeps the fruit bright and the acid lifted, so the wine has enough structure to stand up to the butter and enough freshness to reset your palate before the next bite. Poured slightly chilled, it's also the wine that photographs best in early evening light, which never hurts.

Hosting Tips for an Effortless Outdoor Dinner

Cook the parts that can wait. Laminate and cut the ravioli up to a day ahead, then store them on a well-floured tray in the fridge, uncovered, so they don't stick together.
Dress the tomatoes last. Salt draws moisture out of tomatoes quickly, so hold off on seasoning until just before serving.
Chill the Chardonnay properly, then let it sit. Pull the bottle from the fridge about 15 minutes before pouring so it's not too cold to show its aromatics.
Keep the menu simple and let the dishes shine. Handmade pasta, local tomatoes, and fresh baked bread are always crowd pleasers!

The Playlist:

Music for an effortless table, golden light, and a bottle that's disappearing faster than you planned.

"Estate" – João Gilberto
"Nel Blu Dipinto Di Blu (Volare)" – Domenico Modugno
"Il Mondo" – Jimmy Fontana
"Che Sarà" – Ricchi e Poveri
"L'Estate Sta Finendo" – Righeira
"Ancora Ancora Ancora" – Mina
"Azzurro" – Adriano Celentano
"Un Bacio A Mezzanotte" – Raphael Gualazzi
"Bella" – Jain
"That's Amore" – Dean Martin
"Luna Rossa" – Fred Buscaglione
"Con Te Partirò" – Andrea Bocelli
"Bang Bang" – Nicoletta
"Malafemmena" – Roberto Murolo
"Volare" – Gipsy Kings

Play it low, pour generously, and let the ravioli be the thing everyone remembers about the evening.

A Summer Evening inspired by Bricoleur: How to Host the Perfect Outdoor Dinner Party