Ricotta Dumplings With Buttered Peas and Asparagus

1. Prepare Ricotta Mixture

In a large bowl, combine the whole-milk ricotta with the eggs. Season with a pinch of kosher salt and a crack of black pepper. Gently fold in the all-purpose flour until just combined, forming a lumpy but cohesive mixture.

2. Cook Leeks, Asparagus, and Peas

In a large skillet, melt unsalted butter with olive oil over medium-high heat. Add thinly sliced leeks and cook until translucent, about 5 to 8 minutes. Add asparagus and peas, season with a pinch of salt and pepper, and cook for an additional 2 to 4 minutes until just tender.

3. Boil and Cook Dumplings

Bring a large pot of water to a boil. Using a spoon, form the ricotta mixture into dumplings and drop them into the boiling water. Cook for 4 to 5 minutes, or until the dumplings float to the surface and puff up. Use a slotted spoon to transfer the cooked dumplings to the skillet with the leeks, asparagus, and peas.

4. Combine and Garnish

Toss the dumplings gently with the vegetables over medium heat. Add pea shoots and toss until just wilted. Serve the dish sprinkled with parsley leaves and shaved Parmesan cheese, and a final drizzle of olive oil.