Cook the flat cannelloni in 2 liters of boiling salted water for about 4 minutes. Drain, refresh under cold water, and arrange on a clean cloth. In a bowl, combine the cottage cheese (or fromage blanc), minced garlic clove, 2 finely chopped basil leaves, and pine nuts. Season with salt, pepper, and cognac.
Place a tablespoon of this stuffing mixture on each cannelloni tube. Roll them up and arrange in a baking dish. Drizzle with melted butter and bake at thermostat 6 (medium heat) for 6 minutes. Meanwhile, prepare the sauce: Finely chop the remaining basil and mix with 100 g softened butter. Bring the cream to a boil. Off the heat, vigorously whisk the basil butter into the hot cream, then add the lemon juice. Season with salt and pepper.
Adapted from The Book of Pasta for Panzani by Hubert
