Boil 3 quarts of water, and add half of the onion. Cook the cuttlefish in the boiling water for 30 seconds, then remove. While the liquid cooks on a warm stove, heat the olive oil, the rest of the onion and the squid ink until the onions are softened. Add the rice, and cook until opaque, while stirring. Add whitewine, and then the liquid used to cook the cuttlefish. Turn up the heat to high, and continue stirring for about 15 minutes. Chop the cuttlefish into small pieces and add to the rice. Salt and pepper to taste. After the rice is soft, turn off the heat and mix in the butter and parsley. Serve in a mountain shape, add the ricotta on top, and add a streak of tomato sauce on top of the ricotta. The final dish should resemble Mount Edna covered in snow and erupting.