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.