Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour and granulated sugar for about 2 minutes.

In another bowl, mix the ricotta cheese, large egg, vanilla extract, and lemon zest until smooth for 2-3 minutes.

Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms (about 1-2 minutes).

Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

Lightly flour your work surface and rolling pin, aiming for ¼ inch thickness.

Roll the dough out into a large rectangle and cut it into 2x3 inch rectangles.

In a small bowl, stir together the ricotta cheese, mini chocolate chips, and chopped pistachios until well combined.

Place about a tablespoon of filling at the center of each rectangle and seal the edges.

Transfer the filled cookies onto prepared baking sheets and bake for 15-18 minutes until golden brown.

Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks.

Dust with powdered sugar just before serving for presentation.