Chop the calmari body into squares. Mash the parsley, garlic and salt together in a mortar and set it aside. Sauté the squid in olive oil in a medium sized sauce pan over a medium heat. You will begin to see that the squid will release water while cooking. When the calamari are turning brown add the tomato sauce, and after 3 min add combine it well. Once it is mixed, add the garlic, salt and parsley the ones you mashed in mortar. Mix everything and lower the heat. Take a fine strainer and place the three ink sacks into it. Hold the strainer over your pot and crush the ink sacks with a spoon so that the ink drips into the pot. Make sure the sacks do not go in the pot. Pour some water over the ink sacks through the strainer to get as much ink as possible out of them. If there is any ink left in the bowl where you kept the sacks, pour the rest of the water in bowl, swirl it around, and pour it into the pot. Bring the pot back to a boil, then lower the flame to a simmer, and let it cook 15 minutes until the squid is soft. Taste it occasionally and add salt to taste. While the squid cooks, cook the white rice as per the instructions. When the squid is done, boil the ravioli let it sit 10 minutes. Then add the sauce.