Adapted from The Encyclopedia of Homemade Dips (1996)
Mix ricotta and heavy cream in a medium bowl until well blended. Stir in the chopped walnuts, reserving a few for garnish if desired. Mix in the parsley. Add salt and pepper to taste. Cover and chill. Use within one week.
To serve, place in serving bowl and garnish with reserved walnuts. Would also go well with veggies, bite sized bagel pieces or slices of homemade French bread or pita bread. Makes an excellent baked potato topper!