Cut the vegetables and briefly fry in a frying pan with olive oil and peeled garlic, (the vegetables must remain crispy and juicy).
When the vegetables are ready remove the garlic, add salt and pepper. Add 2 nobs of butter and cook until creamy. In plenty of salted water, cook the Maltagliati, drain and add to the vegetable sauce.
Toss for a couple of minutes with parsley, basil and chopped fresh marjoram. Remove from the heat and add the goat ricotta. Serve!