In a large, shallow baking dish, rub the chicken with the rosemary, thyme, half of the garlic and 2 tablespoons of the olive oil and season lightly with salt and pepper. cover and refrigerate for at least 4 hours or overnight. Return the chicken to room temperature before grilling.

In a small skillet, melt 2 tablespoons of the butter. Add the shallots and the remaining garlic and cook over moderate heat until softened, about 2 minutes. Stir in the basil and spinach and cook just until wilted. Remove from the heat. Stir in the goat cheese, season with salt and pepper and let cool.

Lay 4 or 5 wonton wrappers on a work surface; keep the rest covered with a damp towel. Lightly brush the edges of the wrappers with water. Spoon or pipe a scant teaspoon of the goat cheese mixture onto the center of each wrapper. Fold the wrappers to form triangles. Press out any air bubbles, then press the edges to seal. Transfer the ravioli to a baking sheet lined with plastic wrap and repeat with the remaining wrappers and filling to make about 48 ravioli; layer them between sheets of plastic wrap.

Light a grill. Scrape as much of the marinade off of the chicken as possible. Grill the chicken breasts over moderately high heat, turning occasionally, until they are cooked through, about 15 minutes. Let the chicken rest for 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook the ravioli until al dente, about 5 minutes. Drain the ravioli, gently shaking off the excess water. In a large skillet, melt the remaining 2 tablespoons of unsalted butter in the remaining 2 tablespoons of olive oil. Add the ravioli, and cook over moderate heat until just heated through, about 1 minute. Serve with the chicken.