Combine ricotta and eggs in a large bowl. Season with salt and pepper and gently mix in the flour, taking care not to overmix. You can add a bit of parmesan cheese for extra cheesiness.

Heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add peas, then after 3 minutes add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.

Add asparagus to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.

When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes.