Yes there is a god...almond flour ravioli exist! The only ones I am aware of at present are Capello's which you can get at Whole Foods.

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I always loved this salad but hadn't eaten it in many years due to the fact that I couldn't get wheat-free ravioli.  I love the slightly toothsome texture of the ravioli. The slight sweetness of the ravioli combines beautifully with the sharpness of the cheese and tartness of the  vinaigrette. 

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It can be served as an appetizer or main course by adjusting amounts. It's wheat-free, gluten-free and pleasure-full!

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Ingredients​​

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• Capello's ravioli (any flavor - or mixed)

• mixed salad greens

• crumbled blue cheese
• 2-3 tbsp good extra virgin olive oil plus more olive oil for sautéing
• 1 tbsp balsamic vinegar
• 1 tbsp or slightly less dijon mustard
• 1/4 tbsp lemon paste* (or to taste) or a big squeeze of fresh lemon juice
• sea salt
• ground black pepper
• a few sage leaves

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Prepare vinaigrette.  Whisk together vinegar, mustard and lemon paste/lemon juice.  Whisk in olive oil gradually.  Use more or less olive oil depending on how acidic you like your dressing. If not fully emulsified,  whisk briskly until completely combined and somewhat thickened.  Add salt and pepper to taste.

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Bring salted pot of water to a boil.  Add ravioli and cook according to insurtuciton, about 6 minutes. Remove ravioli and dry with paper towel.  

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Coat the bottom of a frying pan in olive oil and heat over medium high.  When hot, add raviolis.  They will brown very quickly, a minute or so depending on how hot your oil is.  Turn over raviolis and brown the other side.

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In same pan crisp up sage leaves, several seconds per side.

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To serve, toss salad greens in a little dressing.  Portion onto plates.  Top with raviolis, a little of the salad dressing and crumbled blue cheese.  Garnish with sage leaf.

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*New York Shut makes a preserved lemon paste which adds a beautiful flavor.