A Taste of Sweden with Ett Hem’s Tortellini Recipe

One of our favorite parts of staying at Stockholm’s Ett Hem is the unlimited access to the kitchen: late night snack? No problem. Second breakfast? On its way! Last week, in partnership with Visit Sweden, the Indagare Global Classroom took us there on a virtual visit, with the hotel’s executive chef Jacob Ker Lamb sharing his philosophy of cooking with clean, light and vibrant foods—and always from a place of generosity.

During the cooking class, we learned how to make one of Ker Lamb’s favorite summer dishes: housemade tortellini with goat’s milk ricotta in a tomato consommé with fresh herbs and raspberries. See below for his recipe to get a taste of Ett Hem—and Sweden—in your own kitchen.

Ett Hem’s Tortellini with Goat’s Milk Ricotta, Tomato Consommé, and Raspberries


Pasta Dough

  • 2 cups (260 g) Tipo “00” / all-purpose flour
  • ¾ cup (100 g) semolina flour
  • 15 egg yolks
  • 1 tablespoon of olive oil

Tortellini Filling

  • ¾ Cup (200 g) fresh goat ricotta
  • Zest of 1 lemon
  • Salt
  • Pepper

Tomato Broth

  • 1 lb (500 g) fresh heirloom tomatoes (skins on)
  • 1 cup (250 g) water
  • 2 oz (50 g) fresh basil leaves
  • Salt to taste


  • 1/2 cup raspberries
  • Mint, basil or tarragon


  • Mix the all-purpose flour, semolina, egg yolks, and olive oil together into a smooth dough.
  • In a separate bowl, mix the ricotta, lemon zest, salt and pepper until blended
  • Boil a large pot of water to cook your pasta
  • Form pasta into folded tortellini
  • In the blender, blend tomatoes, water, basil and a pinch of salt into a slush.
  • Transfer tomato mixture to a saucepan and bring to a boil
  • Remove from heat and let steep for about 5 minutes.
  • Strain through a cheesecloth/ strainer
  • Cook your tortellini for about 2 minutes at a rolling boil in salted water
  • Heat up the tomato consommé
  • Arrange your tortellini in a bowl together with some freshly cut tomatoes, a few fresh raspberries, fresh soft herbs of your liking (such as mint, basil or tarragon) and a dash of good olive oil
  • Pour the hot broth over the tortellini
  • Serve immediately


Contact Indagare to help you plan a future trip to Sweden for when the time is right, and to figure out which regions are best for you.


This content was created in collaboration with Visit Sweden and published by Indagare Travel.

– Peter Schlesinger on August 18, 2020



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