To prepare the Duck Ragu:
Wash duck legs and remove all fat. Pat dry.
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot—without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.
To prepare the Ravioli:
In a large bowl, mash the robiola with the milk until soft. Add the herbs, nutmeg, 1/4 cup of the Parmigiano, salt, and pepper and stir well. Cover the mixture and refrigerate until firm, about 30 minutes.
Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 4-inch squares. Place one tablespoon of the goat cheese filling in the center of each square. Fold two opposite corners together to form a triangle and press the edges together firmly to seal. Bring the long points of the triangle together in a ring and join with firm finger pressure. Continue filling and shaping the ravioli until all the pasta and fillings are used. At this point you may freeze the ravioli on cookie sheets between layers of wax paper. Transfer to plastic bags and store in the freezer for up to a week.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the ravioli into the boiling water and cook until tender, 3 to 5 minutes. Carefully drain the ravioli, reserving about 1 cup of the pasta water.
Meanwhile, in a sauté pan, Heat 2 cups duck ragu in a 12-inch to 14-inch sauté pan until quite hot. Transfer ravioli into pan with duck ragu and toss well. Pour into serving bowl and serve immediately.
Yield: Makes 60 Ravioli Serves 6