Cook ravioli according to instructions on bag. Set aside. In a very large skillet over moderate heat, drizzle olive oil. Add onion and garlic, stirring often, until translucent, for about two to three minutes. Stir in the spinach and artichoke hearts and season with a pinch of salt pepper. Cook until spinach is wilted. Add chicken and lemon juice. Cook over low heat until everything is warmed. Add to skillet and toss. Garnish with remainder of cheese and basil. Serves 4.
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