This dish causes many questions. What is raviolone? (This, apparently, but that’s not what was on my plate: “The traditional raviolone pasta is translucent, with a delicate consistency and flavor. It is filled with a savory, historical combination: ricotta enriched by a high percentage of pureed spinach.”) What is the white gloop? (Cream, I think. But why?) What is inside? (Not the promised gorgonzola and speck.) Why is it red? (No. Idea.) And, of course, why did I finish the full plate after all that?