Mise en place (French for ‘everything in its place’) is the fundamental organisational principle of the professional kitchen. It refers to the complete preparation of all ingredients and utensils before the actual cooking begins: vegetables washed and chopped, spices measured out, pots ready, knives to hand.

In the professional kitchen, mise en place is non-negotiable – it prevents time pressure, reduces errors and ensures consistent results. If you have to search for ingredients in the middle of cooking, you lose control of the cooking process.

For this ravioli recipe, mise en place means: preparing the pasta dough and both fillings well in advance, dusting the work surface with flour, bringing salted water to the boil and having all equipment ready before shaping the ravioli. As a flexitarian who often cooks several components at once, good mise en place is a real game-changer.

Alternative: In home cooking, this is also known…

Al dente is an Italian expression that literally means ‘to the bite’ or ‘on the tooth’. It describes the ideal degree of doneness for pasta, rice and risotto: soft and creamy on the outside, but still with a slight, pleasant bite at the centre.

With homemade ravioli, al dente means that the pasta dough retains its shape, is supple and still offers a slight resistance when chewed – neither falling apart nor too firm. Fresh pasta cooks much faster than dried pasta: 2 to 4 minutes in boiling salted water is often sufficient.

This texture is not just a matter of taste, but also has nutritional relevance: carbohydrates cooked al dente have a lower glycaemic index than those cooked until soft and keep you feeling full for longer – ideal for a balanced, flexitarian diet.

Alternative: wholemeal pasta or spelt flour in the pasta dough naturally offer more bite and…

Blanching is a cooking technique in which vegetables are briefly immersed in rapidly boiling salted water and then immediately plunged into ice-cold water. This step stops the cooking process abruptly and preserves the vibrant green colour, the vitamins and the crisp texture.

With asparagus, blanching prevents overcooking and prepares the spears perfectly for further preparation – for example, as a filling for homemade ravioli. The technique originates from classic French cuisine and is now an indispensable part of any modern professional kitchen.

For flexitarians, blanching is particularly valuable: blanched vegetables can be prepared, portioned and enjoyed cold – ideal for meal prep. Frozen vegetables are also often blanched before freezing to preserve colour and nutrients.

Alternative: Steaming also preserves nutrients, but does not offer the colour-fixing effect of blanching.

Tip: Adding salt to the cooking water intensifies the vegetables’ natural flavour and helps to lock in the colour. Depending on…

Tatar refers to a dish made from finely chopped or minced raw ingredients, traditionally high quality beef, but also prepared with fish or vegetarian options such as avocado or vegetables, seasoned fresh and served cold.

Frying means cooking food in hot fat or oil, fully or partially submerged, to create a crispy and golden exterior. The most common example is French fries.

Bouquet garni is a bundle of herbs, typically thyme, bay leaf and parsley, used to flavor soups, stews and sauces.

Hollandaise is one of the five classic French mother sauces. It’s an emulsion of egg yolk and melted butter, often refined with lemon juice or white wine vinegar — and serves as the base for sauces like Béarnaise.

Béchamel is one of the five classic French mother sauces. It’s a white sauce made from a roux (butter and flour) and milk — often used in lasagna, vegetable gratins, or creamy pasta dishes.

An appetizer is a small dish served before the main course to stimulate the appetite — for example, a soup, salad, or finger food like bruschetta or spring rolls.