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Heat a large, deep, oven-safe skillet over medium heat. Melt the butter, then sauté the minced garlic until fragrant, 1 to 2 minutes.
Add the chopped artichoke hearts and cook until they’re slightly softened, about 2 minutes. Add the cream cheese and use a wooden spoon to break it up and stir until it starts to melt. Stir in the broth, salt, and pepper. Raise the heat to medium-high and bring the sauce to a low boil.
Add the ravioli to the pan and use a spoon to nestle it into the sauce. Cook until the ravioli is tender, about 4 minutes.
Meanwhile, set an oven rack about 6 inches from your oven’s broiler element and preheat the broiler on high.
Stir the chopped spinach into the sauce until fully incorporated and slightly wilted. Sprinkle the mozzarella and parmesan cheeses evenly over the top of the ravioli.
Carefully transfer the skillet to the oven and broil, watching carefully, until the cheese is melted and golden brown, 2 to 3 minutes.
Let cool for 5 minutes before serving, seasoning to taste with more salt and pepper and topping with red pepper flakes, if desired.