This is a throwback to an item on the spring menu where I work! Since we are now into the summer season, the restaurant where I work has decided to change the menu. I want to reflect on a past dish of that menu, which was always a popular hit on the hot apps station, and one of my favorites to plate. The Ravioli is filled with buratta cheese, which is a gooey creamier form of fresh mozzarella. The house made burrata raviolone oozes out the burrata once cut into and melds with all other flavors on the dish. Bright yellow egg yolk dots add color contrast next to green leeks, grilled ramps, and chives. The dots consist of a gel made from whisking egg yolk and olive oil together, thereafter being cooked in a hot water bath at 152 degrees for over an hour. Ramps are wild onions that grow in a short season during the year, and are featured with the Raviolone to make use of their wild character. We pickled the ramp bulb, and grilled the green leaf. The nude sauce around the plate is a frothy garlic bread emulsion, foamed inside a nitrogen charged bottle called an ISI. And for some crunch factor, roasted Marcona almonds are garnished on top .