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Preheat oven to 375°. Chop spinach, and toss with pesto in a
medium bowl.
Combine Alfredo sauce and vegetable broth. Spoon one-third of
alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt.
or 11- x 7-inch baking dish. Top with half of spinach mixture.
Arrange half of ravioli in a single layer over spinach mixture. Repeat
layers once. Top with remaining Alfredo sauce.
Bake at 375° for 30 minutes. Remove from oven, and sprinkle with
shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish,
if desired.
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