Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sw

Ingredients

• 4 pieces boneless, skinless chicken breast , 6 to 8 oz each
• 2 tbsp balsamic vinegar , eyeball it, just enough to coat chicken lightly
• 2 tbsp extra-virgin olive oil
• 3 stems rosemary, leaves stripped and chopped , about 2 tbsp
• salt and coarse black pepper
• 4 cloves garlic , cracked away from skin with a whack against the flat of your knife
• 1 package, 12 to 16 oz, fresh ravioli, any flavor filling
• 3 tbsp butter, cut into small pieces
• 2 tbsp balsamic vinegar
• 2 handfuls grated parmigiano-reggiano
• salt and pepper
• 1/4 cup chopped flat-leaf parsley , a couple of handfuls
• 6 slices pancetta, chopped
• 2 tbsp extra-virgin olive oil , 2 turns of the pan
• 1 small shallot, finely chopped
• 2 tsp sugar
• 2 tbsp balsamic vinegar , eyeball it
• 1 bunch, about 10 oz flat-leaf spinach