Instructions: Cook perciatelli in rapidly boiling water until just tender. Dress with 1 cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half of perciatelli over bottom of pan. Scatter pieces of pigeon breast over, then peas, meat mixture, then mozzarella, then hard-boiled eggs. Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced perciatelli.

Finally, cover everything with remaining 1 cup ragu and remaining Parmigiano-Reggiano. Roll out smaller pastry ball and drape over top of pie. Trim to fit just inside of pan and fold excess from bottom crust over top. Crimp to seal, making sure edges are inside of springform rim. Bake at 400 degrees until brown and firm, about 45 minutes. Set aside to cool for 10 minutes before unmolding and serving.

Makes 10 to 12 servings.

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