Follow these straightforward steps to prepare your Wild Mushroom & Truffle-Cream Involtini:

1. Prepare the Pasta: If using fresh pasta sheets, cook them in boiling salted water for about 2-3 minutes or until al dente. Drain and lay them flat on a clean kitchen towel.

2. Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped wild mushrooms and cook until they are tender and any liquid has evaporated, about 5-7 minutes. Season with salt and pepper.

3. Make the Filling: In a mixing bowl, combine the sautéed mushrooms, ricotta cheese, and grated Parmesan cheese. Mix well until all ingredients are incorporated. Taste and adjust seasoning if necessary.

4. Assemble the Involtini: On each sheet of pasta, spread a thin layer of the mushroom filling. Roll the pasta sheet tightly to form a cylinder. Place the rolled pasta seam-side down on a greased baking dish. Continue this process until all pasta sheets are filled and rolled.

5. Prepare the Truffle Cream Sauce: In a saucepan, heat the heavy cream over medium-low heat. Stir in truffle oil and season with salt and pepper. Allow it to simmer gently for 5 minutes until slightly thickened.

6. Bake the Involtini: Preheat your oven to 375°F (190°C). Pour the truffle cream sauce over the assembled involtini in the baking dish. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

7. Garnish and Serve: Once baked, remove from the oven and let it sit for a few minutes. Drizzle with additional truffle oil if desired and garnish with chopped fresh parsley before serving.

These steps will guide you in creating an incredible Wild Mushroom & Truffle-Cream Involtini that will wow your guests.