Clean and chop the garlic and brown in a frying pan with olive oil.
Cut the pumpkin into cubes and add, be generous with black pepper and add 3 nobs of butter. Soften the pumpkin for 10/15 minutes.
When it is cooked inside, add the pumpkin flowers, and salt.
Remove from the heat. Cook the pappardelle in plenty of salted water, drain and pour into the frying pan with the pumpkin.
Toss for a couple of minutes and put on plates.
Grate the ricotta on top. Serve!