1: In a pot, bring the water to a boil and dissolve the Knorr Vegetable Cube.
2: Cook the peas for 10 to 15 minutes in the water and broth.
3: Remove the peas from heat and blend them with an immersion blender.
4: Add the ricotta and grated cheese, mixing with a spatula to combine all ingredients.
5: Place the eggs in cold water and bring to a boil, counting 8 minutes from when the water starts to boil.
6: Remove the eggs from heat and immediately run them under cold water.
7: Peel the eggs and crumble them coarsely with your hands.
8: Fill the vol au vent with the pea and ricotta cream and decorate with the crumbled boiled eggs.
