Recipe - Venetian Stuffing With Cheese

2 tablespoon Butter
3 Green onions, minced
2/3 cup Chopped walnuts
1 cl Garlic, minced
1 ounce Pancetta, minced
One half teaspoon Dried rosemary
One fourth teaspoon Dried savory
1/8 teaspoon Dried thyme
1 pound Partskim ricotta cheese
Three fourths pound Fresh Swiss Chard or
spinach, cooked, squeezed
dry, and finely chopped
1 cup Cooked rice
2 ounce Freshly grated Parmesan
1 One half ounce Fontina or Jarlsberg cheese,
shredded
Salt and fresh ground pepper

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini