Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.

In a large bowl, whisk together the all-purpose flour and granulated sugar until free of lumps.

In a separate bowl, mix the ¼ cup of ricotta cheese, the egg, vanilla extract, and lemon zest until smooth.

Gradually add the dry mixture to the ricotta mixture, stirring gently until a soft dough forms.

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

Roll out the rested dough to about ¼ inch thick and cut into 2x3 inch rectangles.

Prepare the filling by mixing the remaining ¼ cup of ricotta, mini chocolate chips, and chopped pistachios.

Take one rectangle of dough, place a spoonful of filling slightly off-center, fold, and seal the edges.

Bake the filled cookies on the prepared sheet for 15-18 minutes until golden brown.

Cool briefly on the baking sheet, then transfer to a wire rack to cool completely before dusting with powdered sugar.