2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
¾ cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
¼ cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving