Venetian stuffing with cheese

1 servings

Ingredients

Quantity	Measure	Ingredient
2	tablespoons	Butter
3		Green onions, minced
⅔	cup	Chopped walnuts
1	clove	Garlic, minced
1	ounce	Pancetta, minced
½	teaspoon	Dried rosemary
¼	teaspoon	Dried savory
⅛	teaspoon	Dried thyme
1	pounds	Part-skim ricotta cheese
¾	pounds	Fresh Swiss Chard or spinach, cooked, squeezed dry, and finely chopped
1	cup	Cooked rice
2	ounces	Freshly grated Parmesan
1½	ounce	Fontina or Jarlsberg cheese, shredded
		Salt and fresh ground pepper

Directions

1. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn herbs. Remove from heat and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend well. Taste and adjust seasoning as desired. Ahead: Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.