CREAM CHEESE & SPINACH TORTELLINI STYLE IN BEETROOT BEURRE BLANC SAUCE WITH CRISP BASIL

Ingredients:

64	pc	3.5 inch diameter yellow dumpling wrappers
		basil leaves, fried in oil

1/2	pack	MAGNOLIA CREAM CHEESE, softened
1/2	cup	frozen chopped spinach, blanched and squeezed
1/2	cup	grated Parmesan cheese
1/4	cup	breadcrumbs
1	pc	MAGNOLIA BROWN EGG, egg yolk only and beaten
1/8	tsp	iodized fine salt
1/8	tsp	pepper

1-1/2	cups	GINEBRA SAN MIGUEL PREMIUM GIN
3/4	cup	white wine vinegar
3	cups	chicken stock
150	g	red onions, chopped
150	g	beetroot, chopped
3/4	cup	MAGNOLIA FULL CREAM MILK
3/4	cup	MAGNOLIA GOLD BUTTER SALTED

Procedure:

In a bowl, combine filling ingredients together. Mix well.
Place every 1/2 tbsp of filling in the center of each dumpling wrapper. Lightly brush with water along the edges. Fold dumpling and tuck both ends to form a kerchief shape. Press tightly to seal.
Drop dumpling in boiling water and cook for 2 minutes or until dumplings float to the surface.
In a saucepan, combine gin, white wine vinegar, stock, onions and beetroot. Simmer for 5 to 7 minutes over medium heat until sauce is reduced. Strain sauce and put back in pan. Reserve beetroot.
Stir in milk until heated through. Remove from heat and then add butter while mixing.
Place every 1/4 cup sauce on a plate and arrange 5 pc tortellini and some beetroot. Top with crisp basil.

Makes 12 servings.
(Yield: 2 cups filling (64 pc), 3-1/4 cups sauce/5 pc tortellini & 1/4 cup sauce per serving)

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