Well I've actually heard that ready made gluten free ravioli doesn't exist anywhere. You could always make your own. Here's a recipe for Italian Gluten Free Ravioli:
For the dough:
You need 1 tablespoon of mild olive oil, 100g of gluten free flour, 1 large egg (organic), extra flour for your work top and a teaspoon of xantham gum (if you desire - this does prevent gluten free products from going dry and crumbly).
Mix all the ingredients together in a bowl (large) with a wooden spoon. If you find that the mixture is too wet, then add a little flour. If it is too dry, then use some egg white from the filling if you've got any spare, or use a little more olive oil. Mix until a pasta dough forms. Flour a work surface, take the ball of dough and knead it for about 3-5 minutes, pushing the middle out and forming it into a ball again. Wrap the dough in plastic and store in the fridge for 30 minutes.
For the filling:
This is a pine nuts, creamed ricotta, parmesan cheese and herbed filling. You need: 400g of ricotta cheese, an egg yolk, around 50g of parmesan cheese (grated), around 25g of pine nuts (toasted and crushed), 3 large handfuls of herbs (roughly chopped and fresh) such as parsley or mint, salt and black pepper (freshly ground), a pinch of grated nutmeg and some olive oil.
Beat the egg, ricotta and some of the parmesan cheese until light and creamy. Fold in the nutmeg, herbs and pine nuts, using a little salt and pepper to season. Remove the pasta dough from the fridge and roll out 2 sheets (2mm thick and 100mm wide). To make sure they don't go dry, work with one sheet at a time. Place a large teaspoon of the filling at one end of the sheet and repeat every 50mm along the length of the sheet. Brush the pasta lightly with water, around each clump of filling. Place the second pasta sheet gently on top of the other. Gently press them together, pushing any air around the filling. It is a good idea to spend a while doing this, as it prevents air gaps getting filled with water when the ravioli is cooked, resulting in the ravioli getting soggy.
The ravioli can be cooked either straight away or refrigerated for a few hours. If you wish to cook the ravioli straight away, then do so in a pan of salted boiling water for 3-4 minutes until they float. Remove the gluten free ravioli with a slotted spoon. If you wish, you can use any remaining parmesan to sprinkle on top of the ravioli, along with a drizzle of olive oil.