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Cut ramps, including greens, crosswise into 1" pieces; set greens aside. Heat 3 Tbsp. butter in a medium skillet, preferably nonstick, and cook bulbs and stalks, stirring often, until softened, about 5 minutes.
Add greens and cook, stirring, until tender, about 2 minutes; season with salt and pepper. Transfer to a plate.
Heat remaining 3 Tbsp. butter in skillet. Lightly beat eggs, add to pan, and cook, stirring often, until just set. Mix in ricotta; season with salt and crushed red pepper flakes. Divide scrambled eggs among toast; top with ramps.