Fill Dutch oven or large saucepan 3/4 full with water. Bring to a boil. Add spinach pouch; cook 3 minutes. Add ravioli; return to a boil. Reduce heat; simmer 5 minutes or until ravioli are tender and begin to float. Remove spinach pouch from water; drain ravioli in colander or strainer.
Open spinach pouch; pour into same Dutch oven. Add Alfredo sauce; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.
Add cooked ravioli; stir gently to mix. Sprinkle individual servings with cheese.