In a 3 quart or larger casserole dish, or springform pan place one even layer of cooked ravioli.
In a large bowl, whisk together the alfredo sauce, eggs, garlic and Parmesan cheese.
Spoon half of the Alfredo sauce over the bottom layer of cooked ravioli.
Top the sauce evenly with the spinach and basil leaves.
Season with the salt and pepper and top evenly with half of the shredded mozzarella.
Add the remainder of the cooked ravioli in an even layer and top them evenly with the remaining Alfredo sauce.
Sprinkle the remaining mozzarella cheese over top and bake in a preheated 350-degree oven for 60 minutes, or until the cheese is golden brown and bubbly.
Remove from the oven and cool for 15 minutes before serving.
IF using a springform pan, cool for 30 minutes before removing the collar.
Serve hot and enjoy