Preheat the oven to 375º F. Combine spinach, artichoke hearts, 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 9x13–inch baking dish. Top with half the spinach mixture. Place half the ravioli in a single layer over the spinach. Repeat layers again. Finish with the remaining Alfredo sauce. Bake uncovered for 30 minutes. Sprinkle with cheese and bake at 450º F for 3-5 minutes.