There comes a time in every couple's relationship when they're ready to host their first grown up dinner party.

I'm not talking about a night of hanging out with friends over a buffet of pot luck dishes. Nor do I mean a meal in which you serve Stouffer's frozen lasagna and bagged salad. I mean a dinner that requires advanced menu planning. One in which you attempt to impress your friends with your culinary talents and serve them a meal to remember.

I'm not saying it's an easy task, but it's one worth some effort. Dinner parties are a great way to catch up with friends, show off your home and put your kitchen and its accessories to good use. As with any good meal, the food should be the best part.

And it all starts with the perfect recipe.

You could scour the Web for an interesting recipe or dust off those cookbooks your mother gave you years ago, but why bother? Richmond restaurants have created some fantastic recipes on their own. And your guests will certainly be impressed if you can replicate and serve a local favorite.

For more than 15 years, Amici Ristorante (3343 W. Cary St., 804-353-4700) in Carytown has been the gold standard for Northern Italian cuisine in Richmond. Amici means "friends" in Italian and was named for the two friends, restaurateur Carlo Gaione and Chef Antonio Capece, who met more than 25 years ago in their native Italy.

This award-winning restaurant serves up classic Italian dishes, such as pastas and sautéed meats and seafood, all made with the freshest ingredients. In 2000 the renowned Italian foodie, Luigi Veronelli, named Amici one of the best Italian restaurants in America.

Its recipe for Crab and Scallop Ravioli with Red Bell Pepper and Thyme Cream Sauce is a special it runs periodically, though the filling changes depending on the freshest available ingredients. Like all of Amici's delicious entrees, it's made from scratch.

This recipe for crab and scallop ravioli may be a little labor-intensive to make, but your guests will certainly thank you for the effort. And then you and your "amici" will have an excuse to head down to Carytown to see how your attempt stacks up to the original.

Crab and Scallop Ravioli with Red Bell Pepper and Thyme Cream Sauce

For the Bell Pepper Sauce:

INGREDIENTS:
1.5 ounces Unsalted Butter
1.5 ounces All-Purpose Flour
1 quart Heavy Cream
1 or 2 Red Bell Peppers, cored, seeded and coarsely chopped
1 small bunch of Fresh Thyme, tied together to taste
Kosher Salt and Ground White Pepper

DIRECTIONS:
In a three quart sauce pan melt the butter over medium heat, then whisk in the flour to form a roux (a butter and flour mixture that is used as a thickening agent for soups and sauces). Continue to whisk the mixture for about a minute making sure not to burn it. Once the roux has turned a light golden color, whisk in the cold cream vigorously to ensure no lumping in the sauce. Next, add the fresh thyme and red bell peppers.

Season with a pinch of salt and pepper and bring to a soft boil. Reduce the heat and simmer until you've reached the desired consistency, about 20 minutes. The sauce should just about coat the back of a spoon. Next, remove the bunch of thyme and place the sauce in a blender. Puree until smooth, then strain through a fine mesh sieve. Add the seasoning and adjust with some additional salt and pepper if needed, then reserve.