2 tb Butter 3 Green onions, minced 2/3 c Chopped walnuts 1 cl Garlic, minced 1 oz Pancetta, minced 1/2 ts Dried rosemary 1/4 ts Dried savory 1/8 ts Dried thyme 1 lb Part-skim ricotta cheese 3/4 lb Fresh Swiss Chard or -spinach, cooked, squeezed -dry, and finely chopped 1 c Cooked rice 2 oz Freshly grated Parmesan 1 1/2 oz 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.