Chicken, Spinach and Cheese Ravioli with White Wine Sauce Bowl

In a large skillet, add oil over medium heat, sauté onion and garlic until browned. Deglaze with white wine and reduce by half. Next add butter and flour to make a roux. Slowly cook until it reaches a golden-brown color. Add the chicken stock and stir until the sauce starts to thicken. Add the cream, Dijon, and season with salt and pepper. Add the spinach and stir to wilt. Reheat fillet and place to the side. In a large pot of boiling salt water and cook ravioli to al dente. Toss ravioli in sauce to coat. Stir to combine and serve with chicken, basil, and parmesan.