Preheat the oven to 375 degrees. Bring a large pot of water to a boil, add a pinch of sea salt and the pasta sheets, cooking in batches if needed to not overcrowd the pasta. Meanwhile, add 3 tablespoons of truffle butter to a saute pan over medium heat. Once the butter is melted add the shallots and mushrooms. Cook for 5 minutes, then add a splash of wine. Cook until the wine is reduced. Transfer the mushroom mixture to a large bowl, fold in the Ricotta and Pecorino cheese, and sea salt and pepper to taste. Drain the pasta when al dente. Place the pasta sheets on a clean work surface. To construct the cylinders, spoon the cheesy mixture onto the end of the pasta sheet, Carefully roll up the pasta into a cylinder. Repeat. Place each cylinder into a greased baking dish. Add the remaining truffle butter on top of the cylinders along with the remaining Pecorino cheese. Bake until golden brown on top, about 20 minutes. Serve immediately.