Preheat the oven to 375° F. Coat a baking pan with butter or cooking spray. Blanch broccoli florets in hot salted water for 3-4 minutes, and drain.
In the same water, cook the Ravioli for 1 minute and drain, reserving ¼ cup of the pasta cooking water. In the meantime, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Add the broccoli florets and corn and gently toss again. Transfer the Ravioli to the baking pan and bake for 15 minutes, until bubbly, then serve. If you want a golden top to your dish, broil for 2 minutes on high and serve.