Combine spinach, artichoke and pesto and mix well.
In a separate bowl, combine Alfredo sauce and chicken broth.
Spread ⅓ of the Alfredo sauce on the bottom of a 9×13 baking dish.
Top with half the spinach mixture.
Lay half the ravioli in a single layer over the spinach.
Repeat layers again.
Finish up with the remaining Alfredo sauce.
Bake uncovered at 375 degrees for 30 minutes.
Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes.
Dish and serve hot.