Slice the vegetables into small cubes and cook it in a pan with the extra virgin olive oil for some minutes. Deglaze with the Marsala wine and let it evaporate for some minutes. Turn off the heat and add the Ricotta cheese, stir and add salt to taste.
Crushing the black pepper grains with mortar and add to the sauce.
Cook the Tagliatelle in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce and a ladle of the cooking water.
Serve in warm plates and enjoy!