Pumpkin and Hazelnut Ravioli

For the filling

• ⅔ cup cooked butternut squash pulp
• 1 cup cooked pumpkin pulp
• Salt

Mix the squash and pumpkin together in a medium-size skillet. Season with salt and pepper and cook over medium heat until the puree turns thick and brown and caramelizes on the bottom of the pan. Stir occasionally to prevent burning. Add the brandy. Remove from the heat, let cool, and add the goat cheese. Keep refrigerated until ready to use.

Prepare the pasta as