Spinach ravioli with garlic butter

I was inspired by Pasta Evangelists' recipe. It takes 50 minutes to prepare and 10 minutes to cook. The ingredients I used are:

• 100g flour

• 1 large egg

• 25g spinach, washed and patted dry

• 50g grated cheddar

• 6 tbsp double cream

• 1 tbsp chilli flakes

• 1 tbsp dried basil

• Lemon zest

• 2 tbsp butter

• 2 garlic cloves, thinly chopped

• 1 bay leaf

Making the ravioli dough:

• Make a well in the middle of the flour and crack the egg in it.

• Whisk the egg with a fork until incorporated in the flour, forming a gooey paste.

• Knead the dough for 10 minutes until firm and smooth. Cover with cling film and let it rest at room temperature for 30 minutes.

Making the filling:

• Finely chop the spinach and add to a bowl.

• Add the cheese, double cream, chilli flakes, basil and lemon zest to the bowl and mix thoroughly until a paste is formed.
  

Making the ravioli:

• Once rested, using a rolling pin, thinly roll the dough and cut into two large rectangles (one is the bottom sheet and the other is the top sheet).

• Using a teaspoon, gently place the filling in a line in the middle of the sheet, 3cm apart.

• Place the other sheet on top and press the dough around the filling to remove excess air.

• Using a brush, lightly moisten the dough and press firmly with hands to seal.

• Use a cutter and press firmly around the filling to cut small squares. Dust with some flour.
  

Cooking:

• Place the ravioli in a pan of boiling water and let it cook for 3 minutes (until the ravioli starts to float)

• In another pan on medium heat, add 2 tbsp butter, garlic and bay leaf and let it cook for 45 seconds. Then toss the ravioli in for 1 minute, and finally serve. Bon appétit!