Sorry, there are no pictures of this. The natives gobbled it up before I could take the pictures. When I make it again, I will be sure to get a couple and add them here.
You'll need the following.
3 Lemons, 4 Chicken Breasts, 2 packages of fresh Spinach (10 oz...), Dijon Mustard, 2 tablespoons of Olive Oil, 1 sprig of fresh Rosemary, 4 cloves of garlic, 1 small carton of Heavy Cream, 1/2 cup of grated Parmesano Reggiano cheese, 2 tablespoons of butter, two packages of fresh Ravioli such as Buitoni brand.
In a container large enough to hold your 4 chicken breasts use a zesting plane to grate the zest of all three lemons
Squeeze the 3 lemons and add juice w/out the seeds to the container.
Add 1 teaspoon of Dijon mustard, oil, the rosemary chopped fine, the 4 cloves of garlic crushed.
Mix well and coat the chicken breasts well, and leave covered in the refrigerator, for at least half an hour.
Bring chicken back to room temperature out of the refrigerator for at least 45 minutes.
Heat water for boiling your pasta, use amount of water suggested on package.
Heat a large saute pan and add 3 tablespoons of olive oil.
When the oil sizzles add your chicken breasts smooth side down. Save the marinade.
Cook for 7 minutes or until golden brown then turn over.
When your water is boiling add a couple tablespoons of oil and add your ravioli.
Cook chicken on the other side for at least 8 minutes. It's almost done when it becomes firm when you press it.
Add the lemon juice marinade to the pan and 1/4 cup of water.
Move the chicken breasts to the outside perimeter of the pan and pile the spinach in the middle on top of the liquid.
Turn off the fire immmediately and put a lid on the pan.
You are not cooking the spinach, just wilting it.
After 5 minutes remove breasts from the pan and cut each one into four pieces, return to pan with spinach and lemon juice and toss together. Replace lid.
When pasta is cooked, drain immediately and discard water.
In the same pan the pasta was cooked in, warm over medium heat, cream, parmesan, butter, 1/4 teaspoon sea salt, and about 1 tablespoon of fresh ground pepper, stirring until well blended and bubbly.
Turn off fire, and add ravioli to alfredo sauce and toss together.
To serve, put a few ravioli on the plate, then spoon a few pieces of the chicken and spinach in lemon sauce on top of the pasta.