Stir in the semolina in a mixing bowl.
Gradually add 5 whole eggs, the olive oil, then 1 egg white (reserve the yolk) and a little salt.
Mix well to obtain a homogeneous dough that no longer sticks to the sides of the container.
Add a little water if necessary. Milling the dough ball on the work surface, make a pattern and divide into 6 equal pieces.
Roll out each ball of dough to a base measuring approximately 40 cm by 30 cm.
Cut the Munster into 18 equal portions.
Divide each base into 3 strips. Place a portion of Munster cheese on each strip.
Spread a little egg yolk over the parts to be folded over, then close the ravioli, making sure that the ends are well stuck together.
Bring a pan of water to the boil. Immerse the ravioli in the water, without overlapping them, for about 5 min.
Prepare the vinaigrette using a little sherry vinegar.
Arrange the salad and a few wedges of tomato and hard-boiled egg on the plates and drizzle with the vinaigrette.
Place 3 ravioli on the bed of salad and serve.