Preheat your oven to 350°F (175°C) and gather your mixing bowls and measuring cups.

Whisk together the all-purpose flour and granulated sugar in a large mixing bowl until fully combined.

In a separate bowl, mix the ricotta cheese, large egg, vanilla extract, and lemon zest until smooth and creamy.

Gradually mix the dry ingredients into the wet 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.

Dust a clean surface with flour and roll out the dough to about ¼ inch thick. Cut into rectangles measuring 2x3 inches.

In a medium bowl, combine the remaining ricotta, chocolate chips, and chopped pistachios and mix well.

Place a small spoonful of filling in the center of a rectangle of dough and fold to create a pouch, sealing the edges tightly.

Arrange the filled cookies on a baking sheet lined with parchment paper and bake for 15-18 minutes until golden brown.

Remove the cookies from the oven, cool briefly, and dust with powdered sugar before serving.