Potato “Ravioli”

The first time I tasted these crisp stuffed tidbits I begged Jean-Georges to cook them with me the next day. They’re not exactly ravioli, but sautéed potato pockets filled with mushroom stuffing.

Serve them as finger food or plated with a green salad. Like “real” ravioli, you may fill them with anything you like. One caveat: You must use a mandoline to slice the potatoes thinly enough.