Combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse until well mixed. Then, add apple cider vinegar and a lightly beaten egg, running the processor until a sticky, firm dough forms.

Wrap your dough in cling film and give it a gentle knead. Let it rest at room temperature for 15 minutes, then chill in the refrigerator for 45 minutes.

Sauté grated garlic in extra virgin olive oil over medium heat until it turns golden brown. Add the chopped spinach and cook until wilted.

In a bowl, combine the chopped spinach with ricotta, freshly grated Parmesan, toasted pine nuts, nutmeg, black pepper, and the egg yolk, mixing until well blended.

Roll out the rested dough using a pasta machine until very thin. Place about a tablespoon of filling on one piece of dough, cover with another, and seal the edges tightly.

Freeze the assembled ravioli for 15 minutes before cooking them.

Heat grass-fed butter and olive oil in a skillet. Fry the ravioli until golden brown, about 1-2 minutes per side.

Plate the ravioli over a bed of fresh cherry tomatoes, garnishing with slivered Parmesan cheese.