How do I get the last ravioli out of the can? - it's been stuck to the side for five minutes!

Solution
glib
first, throw out that can.
Then,

Ingredients​

Original recipe yields 4 servings
Ravioli Dough:
  • 2 cups all-purpose flour
  • 1 pinch salt
  • 1 teaspoon olive oil
  • 2 eggs
  • 1 ½ tablespoons water
Ravioli Filling:
  • 1 (8 ounce) container ricotta cheese
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ½ cup provolone cheese, shredded
  • 1 egg
  • 1 ½ teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons prepared basil pesto sauce
  • 2 cups heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 (24 ounce)...
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Hit the can with everything you've got. Use a knife and a hammer. Then write an amusing story about your trip to the emergency room. It's like you're not even trying.
 
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Sometimes, you just gotta let that last bit of nourishment go. Once you understand that, you will be that much closer to achieving inner peace.
 
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first, throw out that can.
Then,

Ingredients​

Original recipe yields 4 servings
Ravioli Dough:
  • 2 cups all-purpose flour
  • 1 pinch salt
  • 1 teaspoon olive oil
  • 2 eggs
  • 1 ½ tablespoons water
Ravioli Filling:
  • 1 (8 ounce) container ricotta cheese
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ½ cup provolone cheese, shredded
  • 1 egg
  • 1 ½ teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons prepared basil pesto sauce
  • 2 cups heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 (24 ounce) jar marinara sauce
Egg Wash:
  • 1 egg
  • 1 tablespoon water
PREPARATION
  • Step 1
    Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Step 2
    Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • Step 3
    While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Step 4
    Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Step 5
    Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Step 6
    Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Step 7
    Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Step 8
    Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Step 9
    Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • Step 10
    To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
 
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Solution
If you have any fire crackers you could try putting one in the can. Otherwise maybe take a blow torch to the outside of the can on the side the ravioli is stuck to. If you don't have that either, you could just leave the can out in the sun for a day or two. The sauce should dry out enough for you to knock the can into a wall to get the ravioli loose.
 
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