Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until well blended.

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

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Let the dough rest for 30 minutes.

Roll out the dough to about ¼ inch thick and cut into 2x3 inch rectangles. Combine remaining ricotta, mini chocolate chips, and chopped pistachios for filling.

Spoon filling onto one half of each rectangle, fold over, and pinch edges to seal. Arrange on baking sheets and bake for 15-18 minutes until golden brown. Cool and dust with powdered sugar.