Ravioli with Swedish Meatballs in Creamy Gravy

• ¼ cup unsalted butter
• ¼ cup whole wheat flour
• Hot water, as needed
• 2 tablespoons beef soup base
• 1 can light cream of mushroom soup

• 1 kg bag frozen ravioli
• 1 teaspoon extra virgin olive oil

Directions

Prepare the Ravioli

1. Bring a large pot of water to a boil and add the frozen ravioli along with the olive oil. The oil helps prevent sticking and keeps the pasta tender.
2. Cook the ravioli according to the package directions until just tender. Avoid overcooking so the ravioli hold their shape when added to the sauce.
3. Drain well and set aside.

Make the Gravy

1. In a medium pot over medium-high heat, melt the butter completely.
2. Whisk in the flour to form a smooth roux. Cook for about 1 minute, stirring constantly, to remove any raw flour taste.
3. Gradually whisk in hot water, a little at a time, until the mixture loosens and begins to resemble gravy.
4. Stir in the cream of mushroom soup and beef soup base, whisking until smooth and well combined. Adjust thickness with a bit more hot water if needed.
5. Once the gravy is smooth and heated through, remove from heat and set aside.