Pulse in a food processor almond and coconut flour and xanthan gum.
Add, egg yolk, and water teaspoon by teaspoon. Until dough forms a ball. The dough should be firm. Wrap the dough to the film. Chill for 15 min for the room temperature and 45 min in the fridge.
Heat in the skillet olive oil. Add spinach and cook, stirring regularly 2 min in the medium heat. Set aside and cool.
Combine spinach with Parmesan cheese, ricotta, minced garlic, and egg yolk. Season to taste.
Roll out the pasta dough to thing layer using the pasta machine or between parchment paper until translucent. Top 1 tsp filling for each ravioli.Drape the second layer over it and press. Cut with a cutter or a knife. Fasten the edge with a fork. Place on a baking sheet and freeze for 12 min before cooking.
Prepare Marinara sauce: Add all the ingredients in a food processor and proceed until creamy.
Heat the butter in a skillet. Add the ravioli and cook until golden (1-2 min each side).
Serve with Marinara sauce and sprinkle with grated Parmesan cheese. Decorate with fresh basil leaves.